Recipe: Ina Garten's Endive, Stilton, and Walnuts

ENDIVE, STILTON, AND WALNUTS

"This is a good salad to make in winter when endive is one of the only salad "greens" available. It's so easy to make and yet so elegant. You can make the vinaigrette several days in advance."

1 1/2 pounds endive (5 heads)
1 cup walnut halves (3 ounces)
3 tablespoons white wine or champagne vinegar
1 teaspoon Dijon mustard
1 extra-large egg yolk,* at room temperature (see Note)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
6 to 8 ounces English Stilton cheese, crumbled
1/4 cup whole fresh flat-leaf parsley leaves

Cut the end off each head of endive and peel or cut each leaf off the core. If the leaves are large, cut them in half lengthwise. Place the leaves in a large mixing bowl.

Toast the walnuts in a dry saut pan over medium heat for about 3 minutes, tossing often, until warmed and crisp.

Whisk together the vinegar, mustard, egg yolk, salt, and pepper in a bowl. While whisking, slowly add the olive oil until the dressing is emulsified. Pour enough dressing onto the endive leaves to moisten and place them on individual plates. Sprinkle each salad with the crumbled Stilton, walnuts, and parsley leaves. Season to taste and serve.

*If you're worried about eating raw egg yolk, substitute 1 tablespoon mayonnaise.

Serves 6
Excerpted from Barefoot Contessa Family Style by Ina Garten
Copyright 2002 by Ina Garten. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.