This is one of my favorite salads. Juicy, slightly bitter endive tossed with creamy, pungent blue cheese and toasted walnuts–a very satisfying combination. Champagne vinegar and minced shallots whisked with walnut oil make for a lovely, nutty dressing; freshly chopped tarragon leaves add a note of anise flavor. Love this as a first course or even as a light meal.
Endive Salad with Maytag Blue Cheese and Toasted Walnuts
In a dry skillet over medium low heat, toast 1/2 cup walnuts. Toss nuts often, being careful not to burn them. They’re done when they start to smell fragrant. Cool them slightly and then give them a rough chop.
Make Champagne Vinaigrette: Finely mince 1 shallot and add to 3 tablespoons of champagne vinegar. Let stand for a few minutes to allow shallot to soften. Add a pinch of kosher salt, several grinds of fresh black pepper, and 2 tablespoons of chopped tarragon leaves. Slowly whisk in 1/3 to 1/2 cup of walnut oil, depending on the amount of acid you prefer. Taste and adjust seasoning, if necessary.
Toss together endives, chopped walnuts, and crumbled blue cheese. I prefer to use Maytag blue cheese, which is a cow’s milk blue produced in Iowa (yes, by the same family that makes the dishwashers), and has just the right balance of creaminess, stinkiness and tang.
Pour the vinaigrette over all and toss well. Serve this crunchy salad on a pretty plate. Great accompaniment to any hearty winter meal, or with some crusty bread and a glass of wine for lunch.
That should cheer you up!
Serves 4:
1/3 to 1/2 cup of walnut oil
Really loved this salad. Because of a sweet tooth I snuck in some dried cramberries and they added the tangyness I was looking for.
Such a fresh and delicious accompaniment to any dish or a wonderful ligh lunch. Great recipe!!