Frisée Salad with Walnuts & Roquefort

To bring bitter frisée, crumbled Roquefort and a crisp slice of pear together, all it takes is Moulin de Maneyrol’s walnut oil, pressed in the Périgord Noir, rich and nutty with a warm, lightly toasted character.

Serves 4 · 15 min

1. Whisk 1 tbsp of red wine vinegar with 1 tsp of Dijon mustard and a pinch of salt.
2. Whisk in 3 tbsp of walnut oil.
3. Toss with frisée or lamb’s lettuce, a handful of walnut halves and crumbled Roquefort.
4. Add a thinly sliced pear and serve at once.

The star of this recipe: Walnut Oil, by Moulin de Maneyrol.