Endive Orange Roquefort Salad Food

ENDIVE, PEAR, AND ROQUEFORT SALAD

Steps:

• Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
• In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
• Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
• To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
• Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

ENDIVE, ORANGE & ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

ENDIVE, PEAR AND ROQUEFORT SALAD

Steps:

• Trim off the core end of each head of endive and slice it in half lengthwise.
• Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
• In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt and pepper.
• Slowly whisk in the olive oil to make an emulsion.
• Toss the pears with some vinaigrette and place on the endive.
• Drizzle the remaining vinaigrette over the endive leaves to moisten them.
• Crumble the Roquefort onto the endive.
• Sprinkle with walnuts and serve at room temperature.
• Enjoy!

CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD

Steps:

• To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
• Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
• Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
• To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
• Take off the heat & cool.
• Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
• Separate the leaves gently and wash again if necessary.
• Place the leaves into an attractive flat dish or on to a serving platter.
• Crumble over the blue cheese & pour over the dressing.
• Scatter the toasted walnuts over the top & serve immediately with crusty bread.