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Endive, Apple & Walnut Salad With Roquefort

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Photo: Fine Cooking


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Ingredients for 6 servings

4 heads Belgian endive, wiped, brown leaves removed

Freshly ground black pepper

1-1/2 Tbs. sherry vinegar

1/4 lb. roquefort cheese

1/4 cup walnut oil

1 medium eating apple, such as Braeburn, Red Delicious, or Fuji

Scant 1/2 tsp. kosher salt

1 small handful watercress (1-1/2 oz.) or flat-leaf parsley leaves

3 oz. (3/4 cup) walnuts, lightly toasted and crumbled

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