Autumn Endive Salad
This is a twist on one of our favorite autumn/winter salads. We've paired endive, tiny leaves of mesclun and winter purslane that we found from one of our favorite local farmers with Roquefort, apples and toasted hazelnuts. It's so simple and absolutely lovely.
Autumn Endive Salad with Roquefort, Apples and Toasted Hazelnuts
5 endive, cores removed, separated into spears
1 handful of mesclun
2 apples, thinly sliced
1/2 cup hazelnuts, toasted and skins removed
a wedge of Roquefort, crumbled
A grind or two of black pepper and a sprinkling of fleur de sel
Red wine vinaigrette
1 shallot, finely diced
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
In a large bowl, place the shallot, red wine vinegar and a pinch of salt and set aside for 5 minutes. Whisk in the olive oil. Add a few grinds of pepper and taste for seasoning. Add the endive, mesclun, apples, and hazelnuts to the bowl and toss to gently coat in the vinaigrette. Arrange the salad on chilled plates, piling it up in the center. Crumble the Roquefort over the salad and serve immediately.