If you've never tasted Belgian endive, you're in for a treat!

It has a unique, earthy, invigorating flavor and crisp texture that lends itself perfectly to salads. Especially hearty, composed salads that include apples for a hit of sweetness, Roquefort or blue cheese for a nice, creamy tanginess and chopped walnuts for richness.
This nourishing autumn salad is my entry for this week's Weekend Herb Blogging.



A pair of my favorite food bloggers, Amy and Jonny at We Are Never Full, are hosting this week's WHB, the brilliant creation of Kalyn at Kalyn's Kitchen. Check out We Are Never Full on Monday for the entire WHB round-up.




Belgian endive is made up of 90% water and is rich in potassium, calcium, folate and vitamins A and K. When choosing, look for leaves should are white with pale green edges, firm and closed into a tight cylinder.

Belgian Endive, Roquefort, Apple and Walnut Salad
serves 6

6 medium Belgian endive
6 ounces Roquefort cheese
1 cup walnuts, finely chopped
1 tart apple (I use Granny Smith), peeled, cored and chopped into 1/2 inch pieces

6 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
salt & freshly ground black pepper

Make the vinaigrette: Mix the salt, pepper, mustard and vinegar together in a bowl until the salt is dissolved. Slowly add the oil in a steady stream, whisking constantly until the mixture has emulsified. Add the garlic and whisk again.

For the salad: Just before serving (otherwise they will discolor on the edges), remove the outer leaves from the endive and separate the other leaves from the core. Wash and dry them, then cut into thin, crosswise slices.
Place the sliced endive, crumbled Roquefort, chopped walnuts and chopped apple in a bowl.
Pour the vinaigrette over everything and mix well.
Serve immediately.