The weather is wildly variable here at the moment. One moment hot, the next rainy and cool. Lunchtime coincided with a sunny half hour today and so we were able to eat outside. I make this salad a lot - it's the best thing to do with endives (chicory) as far as I'm concerned.
Wash and slice some endive ( we were three at lunch and I used two). Arrange on a plate or shallow bowl and top with some crumbled blue cheese - it should be Roquefort but I just don't get Roquefort at all. Just too overwhelmingly salty for me which is a shame as it's our local cheese. I prefer the rather déclassé St. Agur (shhh). Top with some walnuts and some stoned black Greek olives and a little chopped parsley. Dress with a vinaigrette. I haven't specified quantities, just add the amount of each ingredient that pleases you.
Bon Ap!
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