Recipe courtesy of Sara Moulton

Endive and Roquefort Spirals with Creamy Walnut Vinaigrette

Save Recipe
  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

For the salad:

3/4 cup Roquefort

3 tablespoons unsalted butter, softened

3 ounces cream cheese, softened

2 large Belgian endives

For the dressing:

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

2 tablespoons walnut oil

1/4 cup vegetable oil

1 small shallot, minced

For the garnish:

2 tablespoons finely chopped toasted walnuts

4 fresh watercress sprigs

1/2 McIntosh apple

Directions

  1. Combine the Roquefort, butter, and cream cheese in a food processor and blend until smooth. You should have about 3/4 cup.
  2. To make the salad, cut 1/4-inch from the bottom of the endives and peel away the outer leaves. (Reserve the inner core for another use.) Spread each leaf with a 1/4-inch-thick layer of Roquefort mixture and press the leaves back together to reconstruct the shape of the whole endive. Wrap in plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
  3. To prepare the dressing, whisk the mustard with the vinegar, salt, and pepper in a small bowl. Add the oils in a slow stream, whisking constantly until thick and emulsified. Stir in the shallots.
  4. Spoon about 1 1/2 tablespoons of the dressing over the bottom of each of 4 chilled salad plates. Cut the endive into 1/2-inch-thick slices. Arrange 3 slices overlapping on each plate. Sprinkle with walnuts and garnish with a sprig of watercress. Cut the apple lengthwise into thin slices. Garnish each plate with 3 of the slices. Drizzle with a small amount of the remaining dressing just before serving.