Endive, Orange & Roquefort Salad

Total Time:
20 min
15 min
5 min

2 servings

  • For the vinaigrette:
  • 1/4 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons good olive oil
  • 1/2 teaspoon white wine vinegar
  • Kosher salt and freshly ground black pepper
  • For the salad:
  • 1 head Belgian endive
  • 1/4 cup walnut halves, toasted (see note)
  • 2 ounces French Roquefort cheese, 1/2-inch-diced
  • 1/2 sweet red apple, unpeeled, cored and medium-diced
  • 2 ounces baby arugula
  • 1/2 orange
  • 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

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