Endive Salad with Roquefort

Ingredients:

• 4 heads of Belgian endive (about 400g), trimmed and leaves separated
• 150g Roquefort cheese, crumbled
• 100g lardons (bacon pieces)
• 1 large apple (about 200g), cored and thinly sliced
• 50g walnuts, roughly chopped
• 2 tablespoons (30ml) red wine vinegar
• 4 tablespoons (60ml) extra virgin olive oil
• 1 teaspoon (5g) Dijon mustard
• Salt and freshly ground black pepper to taste
• 1 tablespoon (15g) fresh chives, chopped

Instructions:

1. In a small skillet over medium heat, cook the lardons until they are golden and crisp, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
2. In a small bowl, whisk together the red wine vinegar, Dijon mustard, salt, and pepper. Gradually whisk in the olive oil until the dressing is emulsified.
3. In a large salad bowl, combine the Belgian endive leaves, sliced apple, cooked lardons, and walnuts. Toss gently to mix.
4. Drizzle the dressing over the salad ingredients and toss until everything is evenly coated.
5. Scatter the crumbled Roquefort cheese over the top of the salad.
6. Garnish with chopped fresh chives before serving.

Notes:

For a more intense flavor, let the salad sit for about 10 minutes after dressing to allow the flavors to meld. This salad pairs beautifully with a chilled glass of white wine, such as a crisp Sauvignon Blanc. Store any leftovers in an airtight container in the refrigerator for up to 1 day, though it is best enjoyed fresh.