SALADE D’ENDIVE AU ROQUEFORT (Belgian, for four)

For the caramelized walnuts:

¼ cup walnuts

1 tablespoon sugar

¼ teaspoon salt

1 teaspoon walnut oil

 

For the dressing:

1 small garlic clove

¼ teaspoon salt

1-1/2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons walnut oil

1 tablespoon extra-virgin olive oil

½ teaspoon finely chopped fresh tarragon or a pinch of dried tarragon, crumbled

4 Belgian endives

1 bunch watercress (about 3 cups packed)

2 ounces Roquefort, crumbled (about ½ cup)

1 or 2 thinly sliced crisp apples or pears

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1. Make the caramelized walnuts. Preheat oven to 350*.

2. In a baking pan toss nuts in oven until golden and fragrant, about 10 minutes.  In a small bowl stir together caramelized walnuts ingredients and in a nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts.  Transfer to a bowl and cool.  Break walnuts apart.

3. Make dressing. Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice.  Add oils ijn a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.

4. Trim endive and cut into julienne strips. Discard coarse stems from watercress and toss with endive, apples or pears and dressing.  Top salad with Roquefort and walnuts.

 

adapted from Gourmet Magazine, September, 1998