Endive, orange & roquefort salad

Discover the perfect balance of tangy Roquefort cheese, sweet oranges, and crisp endive in this refreshing and vibrant salad. Ideal for a light and flavorful meal.

Ingredients:

• 1/4 teaspoon grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons good olive oil
• 1/2 teaspoon white wine vinegar
• Kosher salt and freshly ground black pepper
• 1 head Belgian endive
• 1/4 cup walnut halves, toasted (see Cook's Note)
• 60g French Roquefort cheese, 1/2-inch-diced
• 1/2 sweet red apple, unpeeled, cored and medium-diced
• 60g baby arugula
• 1/2 orange

Instructions:

1. Combine the orange zest, orange juice, olive oil, vinegar, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl by whisking them together. Keep it to the side for now.
2. Slice the endive head in half lengthwise, remove the core triangle from each half to separate the leaves, and slice the leaves in half lengthwise once more. Place them in a medium-sized bowl. Drizzle the vinaigrette over the leaves, then add the walnuts, Roquefort, and apple. Introduce the arugula and mix well. Use a strip zester to grate the orange zest directly into the salad. Peel the orange, eliminate the white pith using a small sharp knife, segment the orange between the membranes, and gently mix the segments into the salad. Remove the membranes. Season with salt before serving.

Summary:

• Calories: 763 kcal
• Fat: 65 g
• Protein: 20 g
• Carbs: 34 g
• Potassium: 801 mg
• Magnesium: 113 mg