Name: Chicory-Endive, Société Roquefort PDO and walnut salad
Ingredients: 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; 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

Bring freshness to your table with this classic dish reinvented in the Roquefort 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

To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together. Season well with freshly ground black pepper & a touch of salt

Put 150 g of Société Roquefort PDO in a salad bowl, then add the cream little by little, mixing to make a smooth sauce

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