Endive Orange Roquefort Salad
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)
- 2 ounces French Roquefort cheese, 1/2-inch-diced
- 1/2 sweet red apple, unpeeled, cored and medium-diced
- 2 ounces baby arugula
- 1/2 orange
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