Belgian Endive Salad with Roquefort, Walnuts, and Pomegranates

• 1 1/2 tbsp. lemon juice
• 1 1/2 tbsp. hazelnut oil
• 1 1/2 tsp. tarragon
• salt
• ground black pepper
• .67 c. walnut halves
• 1 1/2 lb. Belgian endive
• 3 oz. Roquefort cheese
• 1/2 c. pomegranate seeds

1. Whisk together the lemon juice, hazelnut oil, and tarragon in a small mixing bowl.
2. Season to taste with salt and pepper.
3. Set aside for 30 minutes to allow flavors to blend.
4. Lightly toast the walnuts in a 300 degree F oven until golden and crisp, about 10 minutes.
5. Set aside to cool.
6. Separate the endive leaves and wash thoroughly.
7. Pat dry and transfer to a large salad bowl.
8. Add the toasted walnuts.
9. Add the salad dressing and toss until the endive is thoroughly coated.
10. Arrange the salad as desired in a bowl or on a platter.
11. Crumble the cheese and sprinkle over the endive.
12. Garnish with the pomegranates and serve immediately.

lemon juice, hazelnut oil, tarragon, salt, ground black pepper, walnut halves, endive, roquefort cheese, pomegranate seeds

Taken from www.delish.com/recipefinder/belgian-endive-salad-4180 (may not work)