Return to Content

Endive Salad with Cherries, Roquefort, and Walnuts

Endive Salad with Cherries, Roquefort, and Walnuts
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 4 to 6 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 small head endive, rinsed and drained
  • 1 small head butter lettuce, rinsed and drained
  • 3/4 cup walnut oil
  • 3 tablespoons sherry wine vinegar
  • 1 tablespoon lemon juice
  • salt and pepper
  • 1/2 cup walnuts, toasted
  • 1/2 cup fresh sweet cherries, rinsed and pitted
  • 4 ounces Roquefort cheese, crumbled
  • 2 tablespoons minced fresh chives


Tear the endive and lettuce into bite-size pieces and place in a salad bowl. In a small bowl, combine the walnut oil, vinegar, and lemon juice. Beat with a wire whisk until well blended. Season with salt and pepper to taste. Drizzle over the greens and mix well. Arrange the greens on individual salad plates and top each serving with a portion of toasted walnuts, cherries, Roquefort cheese, and chives.
Updated Monday, March 24th, 2003

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111