Endive And Walnut Salad

Ingredients

• 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

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Recipe Notes 

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