Return to Content

Endive Salad with Cherries, Roquefort, and Walnuts

by

Yield: 4 to 6 servings

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order