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Salade d’Endives, Noix et Roquefort

An elegant French salad featuring crisp endive leaves filled with a delightful mix of Roquefort cheese, candied walnuts, and dried cranberries, all drizzled with a homemade vinaigrette.

  • Total Time: 20 minutes
  • Yield: Serves as an appetizer for a party


Units Scale

68 medium endives
1/2 cup of Roquefort cheese, crumbled
1/2 cup candied walnut halves
1/2 cup dried cranberries
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
12 tablespoons balsamic vinegar
Salt and pepper to taste


Carefully remove the outer leaves from the endives and separate the rest of the leaves.
Arrange the endive leaves on a serving platter, creating a visually appealing presentation.
In a mixing bowl, combine the crumbled Roquefort cheese, dried cranberries, and candied walnuts.
Spoon a tablespoon of the cheese, fruit, and nut mixture into each endive leaf.
Prepare the vinaigrette by placing extra virgin olive oil, Dijon mustard, and balsamic vinegar in a small bowl.
Whisk the vinaigrette ingredients together, and season with salt and pepper according to taste.
Drizzle the vinaigrette evenly over the filled endive leaves, ensuring each leaf is lightly coated.
Serve the Salade d’Endives, Noix et Roquefort immediately as an appetizer at your gathering, enjoying the symphony of flavors.

  • Author: 9
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: French
  • Diet: Halal

Keywords: Salade d'Endives, Noix et Roquefort, Endive Salad, French Appetizer, Elegant Salad, Party Dish, ,