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Endive Salad with Cherries, Roquefort, and Walnuts

Endive Salad with Cherries, Roquefort, and Walnuts
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Yield: 4 to 6 servings


  • 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

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