Salad with endive, oranges and Roquefort cheese – a detailed recipe cooking. 
The photoDishes: Steve Girelt Time: 20 min. Difficulty: Easy Portions: 2 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For salad:
- 1 swing of Belgian endive (salad chicory)
- 1/4 Art. toasted walnut halves
- 60 gr Roquefort cheese, diced 1 cm thick.
- 1/2 sweet red apple, peeled and chopped medium sized cubes
- 60 gr young arugula
- 1/2 orange
For refueling:
- 1/4 tsp orange peel
- 2 tbsp. l freshly squeezed orange juice
- 2 tbsp. l good olive oil
- 1/2 tsp white wine vinegar
- Salt and Freshly Ground Peppers
Recipes with similar ingredients: endive salad, arugula, nuts walnuts, roquefort cheese, orange juice, wine vinegar, apples, Oranges
Recipe preparation:
- In a small bowl, combine the zest of orange, orange juice, olive oil, vinegar, 1/2 tsp salt and 1/4 tsp pepper. Leave me alone refueling aside.
- Roast walnuts in a low heat in a dry frying pan. for 5-10 minutes, until they turn brown. head endive in half lengthwise, core and cut the leaves into parts. Transfer to a small bowl.
- Season salad leaves with dressing and add walnut, cheese and apple. Add the arugula and mix thoroughly. Via peelers peel the orange zest in a bowl. Peel the orange and remove all white parts, add the remaining pulp to the salad. Sprinkle with salt.
