Bring freshness to your table with this classic dish reinvented in the Roquefort PDO Société® style.
For the salad
7 oz Société® Roquefort PDO cheese
6 tbsp whipping or single cream
6 heads of chicory (Belgian endive) or other crisp lettuce
3 tbsp walnuts
For the dressing
1 tbsp walnut oil or nut oil
3 tbsp sunflower oil
2 tsp Dijon mustard
4 tbsp vinegar or white wine vinegar
1 tsp sugar
juice of 1/2 lemon
Salt & freshly ground black peper
1
To make the dressing, whisk the two oils, mustard, vinegar, sugar, and lemon juice together. Season well with freshly ground pepper and a pinch of salt.
2
Put 150 g of Société® Roquefort PDO in a salad bowl, then add the cream little by little, mixing to make a smooth sauce
3
Trim the bases from the chicory. Either cut them in half lengthways or separate the leaves. Pour the dressing over the salad. Sprinkle with the toasted walnuts and crumble the remaining cheese over the top. Serve immediately with fresh bread.
Ingredients
For the salad
7 oz Société® Roquefort PDO cheese
6 tbsp whipping or single cream
6 heads of chicory (Belgian endive) or other crisp lettuce
3 tbsp walnuts
For the dressing
1 tbsp walnut oil or nut oil
3 tbsp sunflower oil
2 tsp Dijon mustard
4 tbsp vinegar or white wine vinegar
1 tsp sugar
juice of 1/2 lemon
Salt & freshly ground black peper
