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I think that this must be one of my favourite winter salads, it’s so delicate, and has such a wonderful, just lightly bitter flavor, I just can’t resist.The crunchy endive with fresh walnuts, creamy yet strong tasting Roquefort all dressed in a fragrant walnut oil – yum! This is a classic bistro salad if ever there was one. Usually served as a starter or even a main course but it is not a side salad. Make sure you have a soft and creamy Roquefort and not a dry and crumbly one. Due to the cheese being salty, I do not add salt to this salad. I also was lucky enough to use walnuts from our trees that we harvested in October (we still have heaps).  Feel free to toast them if you wish but I used them fresh.

Serves 6


2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Belgian endives, about 6
1 cup / 120g organic walnut halves
180g / 6oz Roquefort, crumbled
4 tablespoons / 60ml walnut oil


Wash and dry the endives, remove 2cm / 1″ from the stem end of each endive, discard the core, and cut the rest across into 2cm /1″ chunks (do not use the very bottom hard bits)
Place the leaves in a large salad bowl
Add the walnuts and the crumbled Roquefort
Combine the lemon juice with the oil and pepper and whisk to blend
Drizzle the dressing over the salad and toss
Serve immediately
Bon Appétit!