Serves
4-6
INGREDIENTS
- 3 endives quartered lengthwise and cored
- 2 small apples thinly sliced
- 10 walnuts
- 3 tablespoons walnut oil
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- fleur de sel
- black pepper
- 4 ounces / 110 g roquefort or bleu d’auvergne cheese
METHOD
- In a large salad bowl, toss together the endives, apples, and walnuts.
- Drizzle the walnut oil on top and add the lemon zest and juice.
- Season with fleur de sel and pepper.
- Finally, crumble the cheese on top and mix together gently. Serve immediately.
