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 crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- 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.
- In a large salad bowl, combine the endive leaves, sliced apple, crumbled Roquefort cheese, cooked lardons, and toasted walnuts.
- Pour the vinaigrette over the salad ingredients and gently toss to combine, ensuring everything is well coated.
- Transfer the salad to a serving platter or individual plates, and sprinkle with chopped chives for garnish.
- Season with additional salt and pepper to taste, if desired, before serving.
Nutritional Information & Health Goals
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