Belgian Endive Salad With Walnut Vinaigrette - cooking recipe

Ingredients

For the salad
2 heads Belgian endive, julienned
1 cup walnuts, chopped
2 tablespoons Italian parsley (flat leaf)
salt and pepper (to taste)
4 ounces blue cheese, crumbled
For the walnut vinaigrette
1/4 cup walnut oil
2 tablespoons red wine vinegar
1 teaspoon dijon-style mustard
salt and pepper (to taste)

Preparation

Mix endive, walnuts, parsley, and salt & pepper together in a salad bowl.
In a separate bowl, whisk the vinaigrette ingredients together.
Drizzle the vinaigrette over the salad and toss together.
Divide the salad onto plates and crumble the cheese on top.
Serve immediately.