[Intro music]
In this recipe, the slight bitterness of the endives
is well balanced with the sweetness of the apple.
But what gives it a kick is the creaminess and pungent flavour
of the Roquefort cheese.
So French, so delicious.
Our first step is to make the dressing.
In a bowl, put the seasoning, so salt and pepper.
Add the Dijon mustard. Mix.
Add the vinegar. Whisk well.
Then add the olive oil.
Add the chives, but half only. Set aside.
Prepare the endives.
So discard any bad leaves and trim the root side.
Cut the two of the endives diagonally. Like so.
Remove the end here because there is no core here and it will be bitter.
Put it to the bowl together. Add about half of the walnuts.
Reserve the biggest piece to garnish.
Slice the apple upto the core.
Cut the apple into small sticks with the skin.
Add the apple to the bowl. Toss well.
Add about half of the Roquefort.
Cut into small pieces. Toss again.
Reserve. Cut the endive, so about an inch from the core here.
Discard. Separate the leaves and stack them together.
And cut into thin julienne lengthwise.
Discard the outside leaves. Now plate.
Arrange the julienne in the centre of the platter with a round motion.
So in circle. So, like so.
You want the yellow parts of the endives to the outside of the platter
and the white part to the inside.
So you can push a little bit to the outside
because we have quite a bit of salad to add. Here we go.
Then add the salad. Toss again.
And serve it in the centre of the platter.
Garnish with remaining walnuts.
Add more Roquefort if you want. Break the pieces over top.
Sprinkle over top the remaining chives.
Belgium endives with walnuts, apple and Roquefort cheese.
Bon appétit!