Salad of Belgian endives with roquefort and walnuts
2 Belgian endives
3 tbsp. crème fraîche or sour cream
1 tbsp. olive oil
2 tsp. lemon juice
1 garlic clove, finely minced
salt and freshly ground black pepper
2 ounces (50 g.) roquefort
6 walnuts, shelled, or 12 walnut halves
First, make the dressing (this may be done in advance). In a small bowl, mix together the cream, olive oil, lemon juice and garlic. Add salt and pepper to taste. Crumble in the roquefort. Set aside.
Just before serving, wash the endives and slice crosswise into fine rounds. In a large salad bowl, combine the endives with the dressing. Mix well.
Serve the salad on individual plates. Crumble the walnuts on top. Serves 2.
