Recipe courtesy of Ina Garten
Endive, Orange & Roquefort Salad
Total:
20 min
Active:
20 min
Yield:
2 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

For the vinaigrette:
For the salad:

Directions

In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

Toast the walnuts in a dry saute pan over low heat for 5 to 10 minutes, until lightly browned.

To brew the strong coffee, use 4 cups water (measure in a measuring cup) and 1/2 cup ground coffee.

Photograph by Steve Giralt

IDEAS YOU'LL LOVE

Orange Sweet Rolls

Recipe courtesy of Ree Drummond

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Chopped Nicoise Salad

Recipe courtesy of Ellie Krieger

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Warm Spinach Salad

Recipe courtesy of Rachael Ray

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Beets with Orange Vinaigrette

Recipe courtesy of Ina Garten

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking