Wednesday, May 21, 2014

Apple and Endive Salad with Roquefort Dressing

I love easy French food. Well, I just love French food in general. They really know how to make everything simple but delicious. Like this salad. It is amazingly simple, but so divine. The apple and Roquefort pairing is so classic and so good. I could eat this salad every day. Well, almost. I think I would like to try it with pears next time. 



Apple and Endive Salad with Roquefort Dressing
serves 2 as main salad and 4 as side
adapted from The World Kitchen

1 apple, preferably Pink Lady or Honeycrisp
2 Belgian endives
1/2 shallot, minced
1" square chunk of Roquefort or any blue cheese
2 tbsp champagne vinegar
3 tbsp olive oil
1/4 tsp salt
1/8 tsp pepper

1. Cut apple into quarters and core. Slice thinly using a mandoline, then stack slices and cut into 4 smaller stacks. Put into a large bowl. To cut endive, remove outer leaves, then cut width wise to make 1/2" slices. Place into same bowl as the apples.
2. To make the dressing, mash the cheese in the bottom of a smaller bowl until broken into smaller pieces, then add shallot, vinegar, oil, salt and pepper. Whisk to combine, then pour over apples and endives. Toss to combine, then serve.

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