Belgian Endive Salad

I love this recipe for a Belgian Endive Salad coupled with crumbled blue cheese and toasted walnut pieces. Serves 4.

Equipment:

• Knife and cutting board
• Medium-sized skillet or oven for toasting walnuts
• Measuring cups and spoons
• Large salad bowl
• Small bowl for dressing
• Whisk or fork for mixing the dressing

Ingredients:

• 1 pound Belgian endives (about 4-5 endives)
• 1/2 cup walnut pieces
• 1/2 cup crumbled blue cheese
• 2 tablespoons walnut oil or extra virgin olive oil
• 1 tablespoon fresh lemon juice or white wine vinegar
• Salt and black pepper to taste
• Optional: 1 teaspoon Dijon mustard for the dressing

Preparation:

1. Prepare the Walnuts:
   • Toasting on the Stovetop: Heat a medium-sized skillet over medium heat. Add the walnut pieces and toast them, stirring frequently, for about 5-7 minutes until they are fragrant and slightly browned. Be careful not to burn them.
   • Toasting in the Oven: Preheat your oven to 350°F (175°C). Spread the walnut pieces in a single layer on a baking sheet. Toast in the oven for about 8-10 minutes, stirring once halfway through, until they are golden brown and fragrant.
2. Prepare the Endives:
   • Remove any damaged outer leaves from the endives.
   • Cut off the root ends, and separate the leaves or chop the endives into bite-sized pieces.
3. Make the Dressing:
   • In a small bowl, whisk together the walnut oil (or extra virgin olive oil) and lemon juice (or white wine vinegar). If using Dijon mustard, whisk it in at this stage.
   • Season the dressing with salt and black pepper to taste.
4. Assemble the Salad:
   • In a large salad bowl, combine the endive leaves or pieces.
   • Add the toasted walnuts and crumbled blue cheese.
   • Drizzle the dressing over the salad and toss gently to combine, ensuring the dressing coats all the ingredients evenly.
5. Serve:
   • Serve the salad immediately.

Tips:

• You can add thinly sliced apples or pears for a sweet contrast.
• For additional flavor, you can also add a handful of dried cranberries or chopped fresh herbs like chives or parsley.