Recipe : Endive Salad with Roquefort and Walnuts

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Ingredients

• About 4-5 heads (450 g) of endive
  
• 1-2 ounces (50 g) Roquefort cheese
  
• 1 large handful of nuts (8 walnuts)
  
• 1 handful of seasonal salad, mache and frisee to decorate...
  
• 4 tablespoons vinaigrette dressing

Cookware

• 1 bowl
  
• 1 nutcracker

Preparation

1. Prepare the vinaigrette in a bowl
   Cut off the ends of the endives (the base) and remove the outer leaves if necessary. Cut the endives into slices
   
   
2. Wash and spin-dry the leaves and place them on the dish first to give a decorative touch then add the diced roquefort (or purchase crumbled) and walnuts
   
   
   

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