Endive and Walnut Salad
This recipe, adapted from Susan Herrmann Loomis’s The French Farmhouse Cookbook, is from a cook in the town of Vinay, where walnuts are produced. The crisp and bright salad is made heartier by the addition of nuts and cheese.
For the vinaigrette:
- 1 tsp. Dijon mustard
- 2 Tbsp. sherry vinegar
- 6 Tbsp. extra-virgin olive oil
- 1 large shallot (1 oz.), peeled and cut into paper-thin rounds
- 1 clove garlic, peeled and minced
- Sea salt and freshly ground black pepper
For the salad:
- 4 large Belgian endives (1 lb.), trimmed and thinly sliced crosswise
- 6 oz. Comte cheese, cut into small cubes
- 1 cup walnuts (4 oz.), coarsely chopped
- Make the vinaigrette: In a large bowl, whisk together the mustard and vinegar. Add the oil in a fine stream, whisking constantly until the mixture is emulsified. Whisk in the shallot and garlic, then season to taste with salt and pepper.
- Make the salad: Add the endive, cheese, and walnuts to the vinaigrette; toss gently to coat. Taste and adjust the seasoning as needed; serve immediately.