[Salade d'Endives, Noix et Roquefort] Endive salad with walnuts > Roquefort cheese

It is very simple, quick, very tasty, fresh. and so French

Ingredients for six (06) people
Six (06) medium endives
150 gms (07 oz) Roquefort cheese
Fifty 50 gms [3 oz] walnut halves
Three (03) Tbspoons walnut oil
Three (03) Tbspoons colza oil (or sunflower oil)
One (01) tea-spoon Dijon mustard
One (01) Tb-spoon vinegar
salt -&- pepper

Recipe :-

1. First, remove the leaves of outside from the endives; split the other leaves and cut into the pieces of around three (03) to four (04) cm (01 to 1.5 in) into a salad bowl.
2. Roquefort cheese crumbles into the little pieces as well as half of walnut halves and after that put the both on the endives.
3. Make your vinaigrette: in a bowl mix salt, pepper, mustard and little by little include the vinegar and after that the oils, always mixing.
4. When the salad is prepared to serve up, pour the vinaigrette on salad. Mix the whole together, evenly share out salad among the individual ear-dish. At last share on tops the left walnut halves as well. If you like, decorate with the parsley.