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As a child, I was not a fan of nuts or fruit in a veggie salad. Now that I’m all grown up – where did time fly, I love texture in my salads. Although I never tire of a simply tossed green salad, tonight I wanted something more. I had a taste for some sweetness with my veggies, and figured apples would hit the spot!

To make things a bit more indulgent, I turned to my “go to” ingredients of avocado and Roquefort. They never let me down.


Serves: 4

1/2 lb of radicchio, cut into bite sized pieces
2-3 endive bulbs, thinly sliced
1/4 small apple, sliced paper-thin
1 avocado, cubed
¼ cup Roquefort cheese, crumbled
¼ cup toasted walnuts, chopped

Roquefort Vinaigrette Dressing:
8 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1 tablespoon Roquefort crumbles
Fresh ground salt and pepper, to taste

Wash radicchio leaves and dry in a salad spinner. Cut radicchio into bite sized pieces and set aside. Cut the endive bulbs in half and wash. I put them in the spinner too to remove excess water. Place the halved endive on a cutting board. Cut to remove stem in center of bulb and toss. Then thinly slice endive about 1/8” thick, and set aside. Also thinly slice apples. I like the apples cut paper-thin.

In a large bowl, combine all the salad ingredients and set aside and dress just prior to serving.

In a small bowl, combines all dressing ingredients and mix. I cream and completely incorporate the Roquefort into the dressing.

Dress salad just before serving. Carefully toss salad, take care not to mash the avocados in the process.