Endive Orange and Roquefort Salad
Ingredients
- 1/2 teaspoon grated orange zest
- 1/4 cup freshly squeezed orange juice
- 1/4 cup good olive oil
- 1 teaspoon white wine vinegar
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 heads Belgian endive
- 1/2 cup walnut halves, toasted
- 1/4 pound French Roquefort cheese, 1/2-inch-diced
- 1 sweet red apple, unpeeled, cored and medium-diced
- 4 ounces baby arugula
- 1 orange
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