Escarole Salad with Walnuts and Roquefort
Original recipe by: Leslie Brenner
If you can't find Roquefort that speaks to you (maybe it's too expensive or over-the-hill, yellowy on the edges), or you prefer another blue such as Maytag, Fourme d'Ambert or Danish blue, go for it. The same goes for the escarole: The salad is just as nice with frisée or sliced Belgian endives; a combination of purply-red and pale green ones is really pretty.
Serves 2 as a main course for lunch or 3-4 as a first course at dinner.
Ingredients
1/2 cup walnut pieces
1 tablespoon red wine vinegar
1/4 teaspoon sea salt
3 tablespoons walnut oil
Freshly ground black pepper to taste
1 large head of escarole
3 ounces crumbled Roquefort or other blue cheese
Instructions
Heat the oven to 375 degrees F. Place the walnut pieces in a small baking pan and toast them in the oven for 4 or 5 minutes. Or do this in a small, dry sauté pan on top of the stove. Either way, watch them like a hawk to make sure they don'…