Ingredients for 6 people :
- 6 medium endives
- 150 gr [7 oz] Roquefort cheese
- 50 gr [3 oz] walnut halves
- 3 Tbspoons walnut oil
- 3 Tbspoons colza oil (or sunflower oil)
- 1 teaspoon Dijon mustard
- 1 Tbspoon vinegar
- salt & pepper

Recipe :

1- Remove the outside leaves from the endives ; separate the other leaves and cut them into pieces of around 3 to 4 cm [1 to 1.5 in] into a salad bowl.
2- Roughly crumble the Roquefort cheese into small pieces as well as half of walnut halves. Put both on the endives.
3- Make your vinaigrette : in a bowl mix salt, pepper, and mustard ; solwly add the vinegar and then the oils, always mixing.

4- When ready to serve, pour the vinaigrette on the salad, mix the whole together, evenly share out salad among the individual ear-dish and finally share on tops the left walnut halves as well. Decorate with parsley if you wish.