Bitter endive, crisp apple and crumbled blue cheese all need a dressing with some warmth, which is where the Walnut Mustard from Domaine des Terres Rouges comes in, rich and creamy with the nutty depth of cooked walnuts.
Serves 4 · 15 min
- Whisk 1 tbsp of the walnut mustard with 1 tbsp cider vinegar and 3 tbsp walnut oil or olive oil.
- Separate the leaves of 4 Belgian endives and slice them crosswise into wide strips.
- Toss with 1 thinly sliced apple, 1/2 cup (50 g) walnut halves and the dressing.
- Crumble 3 1/2 oz (100 g) blue cheese over the top and serve right away.
The star of this recipe: Walnut Mustard, by Domaine des Terres Rouges.
