Endive Salad with Roquefort

Ingredients:

• 4 large endive heads (about 600g), trimmed and separated into leaves
• 100g Roquefort cheese, crumbled
• 100g lardons (or diced bacon)
• 1 medium apple (such as Granny Smith), cored and thinly sliced
• 50g walnuts, toasted and roughly chopped
• 2 tablespoons (30ml) white wine vinegar
• 1 tablespoon (15ml) Dijon mustard
• 3 tablespoons (45ml) extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 1 tablespoon (15g) fresh chives, finely chopped

Instructions:

1. In a small skillet over medium heat, cook the lardons until crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
2. In a small bowl, whisk together the white wine vinegar, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking continuously until emulsified.
3. In a large salad bowl, combine the endive leaves, sliced apple, crumbled Roquefort cheese, cooked lardons, and toasted walnuts.
4. Pour the vinaigrette over the salad ingredients and gently toss to combine, ensuring everything is well coated.
5. Transfer the salad to a serving platter or individual plates, and sprinkle with chopped chives for garnish.
6. Season with additional salt and pepper to taste, if desired, before serving.

Notes:

For the best flavor, use fresh, crisp endives and a good quality Roquefort cheese. You can substitute Roquefort with another blue cheese if preferred. The salad is best served immediately after preparing to maintain the crispness of the endives and apples. If you want to make it ahead, prepare the dressing and ingredients separately and combine just before serving. The salad pairs well with a crisp white wine like Sauvignon Blanc.