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Endive salad with blue cheese


10 minutes



Endive salad with blue cheese
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6 white endives, or a mix of red and white endives
2 ripe pears, peeled, cut in quarters and sliced thinly
1 large red apple, cut in quarters and sliced thinly
2 green onions, thinly sliced
125 ml (1/2 cup) walnuts, toasted and chopped
125 ml (1/2 cup) blue cheese

Juice of 1 large lemon, about 60 ml (1/4 cup)
5 ml (1 tsp.) Dijon mustard
5 ml (1 tsp.) honey
Salt and freshly ground black pepper
80 ml (1/3 cup) olive oil
15 ml (1 tsp.) walnut oil (optional, but will add more refined flavour)


  1. Thinly slice the endives and place them in a salad bowl. 
  2. Add the sliced fruit, green onions, walnuts and cheese. Stir gently. Set aside.
  3. In another bowl, prepare the vinaigrette mixing together the lemon juice, mustard and honey.
  4. Season with salt and pepper. Stir well.
  5. With a whisk, whip the mixture to emulsify it as you gradually add the olive oil.
  6. Set aside.
  7. When ready to serve, top the salad with the vinaigrette and toss gently.

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