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Belgian Endive, Roquefort, and Roasted Walnut Salad

Serves: 4
Total Calories: 240

Ingredients

1 cup chopped walnuts
1 teaspoon egg white
1/4 teaspoon curry powder
1/8 teaspoon salt
4 large endive
DRESSING
2 tablespoons walnut oil
1 tablespoon plus 1 teaspoon extra virgin olive oil
2 teaspoons Chardonnay vinegar
salt and freshly ground pepper to taste
1/4 cup crumbled roquefort cheese

Directions:

Preheat oven to 375-degrees F.

Toss the walnuts, egg white, curry powder, and salt and place on a baking sheet. Roast in oven 10–15 minutes, being careful not to burn.

Do not separate endive leaves but slice each lengthwise into 4 equal slices.

Combine dressing ingredients in a screw-top jar, cover tightly, and shake until well blended.

Fan each sliced endive on salad plates. Drizzle with dressing and sprinkle with roasted walnuts and Roquefort.

Nutritional Facts:

Serves: 4
Total Calories: 240
Calories from Fat: 210

This Belgian Endive, Roquefort, and Roasted Walnut Salad recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.


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