Recipe Database
Belgium Endive with Roquefort Cheese, Crispy Fried Onions and Champagne Walnut Vinaigrette
Belgium Endive with Roquefort Cheese, Crispy Fried Onions and Champagne Walnut Vinaigrette
Ingredients
Salad Ingredients:
2 Belgium Endive
1 cup Roquefort Cheese
1 onion, julienne cut
1 cup fresh peaches, peeled and diced
1/2 cup all purpose flour
Salt and pepper to taste
Vinaigrette Ingredients:
1/2 cup champagne vinegar
1 tbsp Dijon mustard, extra strong
1 tbsp honey
1 1/2 cups walnut oil
Salt and pepper to taste
* Fresh herbs for added flavor

Instructions
Vinaigrette Directions: Add first three ingredients to bowl and mix well with whisk. Slowly drizzle in walnut oil while continuing to whisk briskly until completely emulsified. Season with salt and fresh pepper. Add fresh herbs if desired. Salad Directions: Wash and peel endive. Arrange on plate. Crumble Roquefort cheese over the endive. Top the cheese with the fresh peaches. Season flour with salt and pepper. Add onions and mix well. Fry onions in 350 degree oil until crisp. Allow to drain on paper towels. Drizzle salad with vinaigrette and top with fried onions.

Notes
Recipe courtesy of Chef Craig Slade, Kroger School of Cooking Manager.