Shelly's Recipe

ENDIVE, STILTON & WALNUTS

Category: Salad

1 1/2 lbs endive (5 heads)
1 cup walnut halves (3 oz)
3 tbsp white wine or champagne vinegar
1 tsp Dijon mustard
1 tbsp mayonnaise
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup good olive oil
6 to 8 oz English Stilton cheese, crumbled
1/4 cup whole fresh flat-leaf parsley leaves

Cut the end off of endive and peel and separate. If the leaves are large, cut them in half lengthwise. Place the leaves in a large mixing bowl. Toast walnuts in a dry sauté pan over medium heat for about 3 minutes, tossing often, until warmed and crisp. Whisk together the next 5 ingredients in a bowl. While whisking, slowly add the olive oil until dressing is emulsified. Pour enough dressing onto endive leaves to moisten and place them on individual plates. Sprinkle each salad with the crumbled Stilton, walnuts, and parsley leaves. Season to taste and serve. Serves 6