Endive, Orange and Roquefort Salad

Endive, Orange and Roquefort Salad

Vinaigrette:

1/2 teaspoon grated orange zest

1/4 cup orange juice

1/4 cup olive oil

1 teaspoon white wine vinegar

kosher salt and ground black pepper

Salad:

2 head Belgian endive

1/2 cup walnut halves, toasted

4 ounces French Roquefort cheese, 1/2-inch-diced or any blue such as  Stilton or Danish

1 sweet red apple, unpeeled, cored and medium diced

4 ounces baby arugula

1 orange

In a small bow whisk together the orange zest, orange juice, olive oil vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.

Toast the walnuts in a dry saute pan over low heat for 5-10 minutes

Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise.  Place in a large bowl.  Drizzle the leaves with the vinaigrette and add the walnuts.  Roquefort and apple.  Add the ar8gula and toss.  Zest the orange into the salad with a strip zester.  Peel the orange and remove the while pith around the orange with a small sharp knife.  Cut the orange sections between the membranes and toss them on the salad.  Discard the membranes.  Sprinkle with salad and serve.