Belgian Endive, Apple, and Walnut Salad with Roquefort Toasts

Belgian Endive, Apple, and Walnut Salad with Roquefort Toasts

Herfst Salade met Walnoten en Roquefort
Salade d Automne aux Noise et Roquefort

Serves 4-6

Vinaigrette
1/2 cup walnut or grapeseed oil 
4 Tbsp apple cider vinegar
Salt and freshly ground black pepper

Roquefort Toast
2-3 ounces Roquefort, or other blue, cheese, at room temperature
4 Tbsp (½ stick) unsalted butter, at room temperature
4-6 slices country bread, lightly toasted

Salad
1 head red leaf lettuce or 4 cups of a combination or Boston, Red leaf, and/or watercress leaves, torn into bite-sized pieces 
2 Belgian endives, leaves separated
1 tart green apple, unpeeled, cored and thinly sliced
¼ cup walnuts, lightly toasted and coarsely chopped
1 tablespoon finely minced shallots

1. Preheat the broiler.
2. To make the vinaigrette, whisk together all the ingredients, or shake in a small jar with a lid. Set aside. 
3. To make the toasts, cream together the cheese and butter. Spread the mixture on the lightly toasted bread and place under the broiler until the cheese has completely melted and becomes bubbly, 30 seconds to 2 minutes. Cut each into about four pieces. 
4. For the salad, spread the mixed lettuces on a platter or in a large bowl. Arrange the endive leaves alternating with the apple slices in a sunburst pattern on top of the lettuce leaves. Sprinkle with the walnuts and shallots. 
5. Just before serving, drizzle some of the dressing over the salad, and place the rest of the dressing in a clean jar or sauceboat on the table to serve alongside. Serve the roquefort toasts with the salad promptly. 

Note: 1/2 recipe pictured.

Adapted from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerbeek with Maria Robbins