| Recipe to Print-Salad of Endive, Stilton and Roasted Walnuts - Copy - Copy - Copy - Copy - Copy - Copy |
|
|
| Recipe Name: |
Salad of Endive, Stilton and Roasted Walnuts - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
|
Submitted by: |
|
Last Modified: |
|
| $scale_by
| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.93
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
|
Directions:
To make the dressing:
Crumble the 1/3 of the blue cheese into a large mixing bowl. Add the vinegar and whisk until smooth, smashing the cheese to help dissolve it as you whisk. Slowly add the sunflower oil and extra virgin olive oil, whisking constantly to blend well. Add the chives and season with salt and pepper.
To prepare the salad:
Separate the endive leaves and cut them lengthwise in half. Combine the endive and remaining cheese in a large bowl. Coarsely crumble the walnuts over the salad.
Using clean hands, gently toss the salad with enough of the dressing to coat. Divide the salad evenly among 4 serving plates, mounding the salad in the center. Serve immediately. |
|
|
|