With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The recipe, adapted from Susan Herrmann Loomis’s The French Farmhouse Cookbook, is from a cook in the town of Vinay, where walnuts are produced. The crisp and bright salad is made heartier by the addition of nuts and cheese.
- FOR THE VINAIGRETTE:
- 1 tsp. Dijon mustard
- 2 tbsp. sherry vinegar
- 6 tbsp. extra-virgin olive oil
- 1 large shallot, peeled and cut into paper-thin rounds
- 1 clove garlic, peeled and minced
- Sea salt and freshly ground black pepper
- FOR THE SALAD:
- 4 large Belgian endives (or 6 small), trimmed
- 6 oz. Comte cheese, cut into small cubes
- 1 cup walnuts, finely chopped
- Make the vinaigrette: In a large salad bowl, whisk together the mustard and the vinegar. Add the olive oil in a fine stream, whisking constantly until the mixture is emulsified. Add the shallot and the garlic, whisk, and then season to taste with salt and a generous amount of black pepper.
- Make the salad: Cut the endive into this crosswise slices. Add the endive, cheese, and the walnuts to the vinaigrette and toss thoroughly. Season to taste and serve immediately.