Endive and Walnut Salad

Endive and Walnut Salad
Endive and Walnut Salad
With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The 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.Tim Mazurek

With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The 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.

Endive and Walnut Salad
With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather.
Yield: serves 4

FOR THE VINAIGRETTE:

  • 1 tsp. Dijon mustard
  • 2 tbsp. sherry vinegar
  • 6 tbsp. extra-virgin olive oil
  • 1 large shallot, 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 (or 6 small), trimmed
  • 6 oz. Comte cheese, cut into small cubes
  • 1 cup walnuts, finely chopped

Instructions

  1. Make the vinaigrette: In a large salad bowl, whisk together the mustard and the vinegar. Add the olive oil in a fine stream, whisking constantly until the mixture is emulsified. Add the shallot and the garlic, whisk, and then season to taste with salt and a generous amount of black pepper.
  2. Make the salad: Cut the endive into this crosswise slices. Add the endive, cheese, and the walnuts to the vinaigrette and toss thoroughly. Season to taste and serve immediately.