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Endive Salad With Beets, Walnuts, And Blue Cheese

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  • 4 endive quartered and cored

  • 1 medium beet cooked, peeled and diced

  • 175 g Blue cheese crumbled

  • 150 g walnuts broken up a bit and toasted if you like

  • 0.5 cup walnut oil

  • 2 tablespoons red wine vinegar

  • Salt & Pepper


  • 1.

    Separate the endive leaves and fan them out on a plate.

  • 2.

    Scatter over the beet, blue cheese, and nuts.

  • 3.

    Whisk together the oil and vinegar.

  • 4.

    Taste to make sure the balance is right.

  • 5.

    Season, taste again, then drizzle over the salad.

  • 6.


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