Salad of Belgian Endives with Roquefort Dressing

A sturdy tower of leafy power packs a Roquefort kick. Look for the freshest walnuts possible to bring out the sweetness in this salad or feel free to substitute your favourite nut.

4 Belgian endives, leaves separated
1 head radicchio, leaves torn apart
1 pear, sliced thin
20 walnuts, crushed and toasted
1 Tbsp (15 mL) chives, chopped
Leaves from 2 sprigs of tarragon

Roquefort Dressing

2 tsp (10 mL) Dijon mustard
3 oz (75 g) Roquefort cheese
1/2 cup (125 mL) extra-virgin
olive oil
Juice of 1 lemon
2 Tbsp (30 mL) white wine vinegar

Gently wash Belgian endive and radicchio leaves. Add to salad bowl and toss with pear, walnuts, chives, and tarragon.

For Roquefort dressing, combine all ingredients in food processor and pur?until smooth. Pour over salad and toss together. Serve immediately. Serves 4.