Salad with endive, oranges and Roquefort cheese

Votes: 10

How to Make - Endive, Orange, and Roquefort Salad

Photo of the dish: Steve Girelt

Time: 20 min.
Complexity: easily
Servings: 2

Salad with endive, oranges and Roquefort cheese - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the salad:

1 head of Belgian endive (salad chicory)
1/4 cup toasted walnut halves
60 g Roquefort cheese, cut into 1 cm thick cubes.
1/2 sweet red apple, cored and cut into medium cubes
60 g young arugula
1/2 orange

For filling:

1/4 tsp. orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons of good olive oil
1/2 teaspoon white wine vinegar
Salt and freshly ground pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: endive salad, arugula, walnuts, Roquefort cheese, Orange juice, wine vinegar, apples, Oranges

Cooking the dish according to the recipe:

In a small bowl, combine the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set the dressing aside.
Toast walnuts in a dry frying pan over low heat for 5-10 minutes, until browned.

Cut the endive head in half lengthwise, remove the core, and shred the leaves. Transfer to a small bowl.

Dress the salad leaves with the dressing and add the walnuts, cheese, and apple. Add the arugula and toss thoroughly. Using a vegetable peeler, peel the orange zest into a bowl. Peel the orange and discard any white pith. Add the remaining pulp to the salad. Sprinkle with salt.

Categories:

recipe / Festive dishes / Salads / Leafy salads / Fruit salads / Ina Garten

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