Endive, Roquefort, and Walnut Salad

endive salad

I need little persuasion to buy a nice hunk of cheese. Though I'm not sure my cheese monger (read: the lady behind the counter at Whole Foods) would appreciate me calling a perfectly beautiful wedge of Roquefort a "hunk of cheese". In the end though, it could look like anything as long as it tastes this good. 

I'm not sure when I became a stinky cheese fan. I'm sure as a little kid I did not enjoy the powerful smell much less the texture of a cheese like Roquefort or any blue cheese, brie, or even goat cheese for that matter. But like coffee, Brussels sprouts, and a seriously spicy curry, I'm a convert. 

This is a lovely composed salad with a perfect combination of crunchy, creamy, bright, bitter, and sweet. 

Endive, Roquefort, and Walnut Salad

Serves 4

Adapted from French Country Cooking: Meals and Moments from A Village in the Vineyards by Mimi Thorisson

3 tablespoons walnut oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Salt and fresh black pepper
3 endives, leaves separated, large leaves sliced in half
2 small apples, thinly sliced
10-20 walnut halves
4 ounces Roquefort cheese

In a mason jar combine walnut oil, lemon zest, lemon juice, and salt and pepper, shake to combine to make dressing.

In a large salad bowl toss together endives, apple slices, and walnuts. Drizzle dressing over salad. Crumble cheese over top. Serve immediately.