Belgian Endive With Roquefort Dressing

• 2 teaspoons Dijon mustard
• 2 tablespoons raspberry vinegar
• 3 tablespoons walnut oil
• 1 garlic clove, minced
• 12 teaspoon salt
• 14 teaspoon pepper
• 3 Belgian endive, sliced 1/2 inch thick
• 14 cup walnut pieces
• 14 cup Roquefort cheese, crumbled

1. In a small bowl, whisk mustard with vinegar.
2. Add oil, garlic, salt and pepper, and whisk until vinaigrette thickens.
3. In a large serving bowl, toss endives, walnuts and Roquefort with the dressing.
4. Serve chilled.

mustard, raspberry vinegar, walnut oil, garlic, salt, pepper, endive, walnut pieces, roquefort cheese

Taken from www.food.com/recipe/belgian-endive-with-roquefort-dressing-233203 (may not work)