Endive Salad with Roquefort
Endive Salad with Roquefort Lardon and Apple is a rich and creamy salad that combines the crispness of endives, the pungency of Roquefort cheese, the savory flavor of lardons (small pieces of bacon), and the sweetness of apple
Instructions
- 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.
- 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.
- In a large salad bowl, combine the Belgian endive leaves, sliced apple, cooked lardons, and walnuts. Toss gently to mix.
- Drizzle the dressing over the salad ingredients and toss until everything is evenly coated.
- Scatter the crumbled Roquefort cheese over the top of the salad.
- Garnish with chopped fresh chives before serving.
Nutritional Information & Health Goals
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