Endive, Orange & Roquefort Salad
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
40
Spice
45
Sweetness
48
Sourness
34
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
1 tsp
Orange Zest (grated)2 tbsps
Freshly Squeezed Orange Juice2 tbsps
Olive Oil (good)1 tsp
White Wine Vinegar1
OrangeDirections:
1
In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper
2
Set aside
3
Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise
4
Place in a medium bowl
5
Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple
6
Add the arugula and toss
7
Zest the orange into the salad with a strip zester
8
Peel the orange and remove the white pith around the orange with a small sharp knife
9
Cut the orange sections between the membranes and toss them on the salad
10
Discard the membrane
11
Sprinkle with salt and serve
12
Toast the walnuts in a dry saute pan over low heat for 5 to 10 minutes, until lightly browned
13
To brew the strong coffee, use 4 cups water (measure in a measuring cup) and 1/2 cup ground coffee
14
Photograph by Steve Giralt