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Salad of Belgian Endives with Roquefort Dressing



    A sturdy tower of leafy power packs a Roquefort kick. Look for the freshest walnuts possible to bring out the sweetness in this salad or feel free to substitute your favourite nut.

    4 Belgian endives, leaves separated
    1 head radicchio, leaves torn apart
    1 pear, sliced thin
    20 walnuts, crushed and toasted
    1 Tbsp (15 mL) chives, chopped
    Leaves from 2 sprigs of tarragon

    Roquefort Dressing

    2 tsp (10 mL) Dijon mustard
    3 oz (75 g) Roquefort cheese
    1/2 cup (125 mL) extra-virgin
    olive oil
    Juice of 1 lemon
    2 Tbsp (30 mL) white wine vinegar

    Gently wash Belgian endive and radicchio leaves. Add to salad bowl and toss with pear, walnuts, chives, and tarragon.

    For Roquefort dressing, combine all ingredients in food processor and pur?until smooth. Pour over salad and toss together. Serve immediately. Serves 4.


    Salad of Belgian Endives with Roquefort Dressing




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    Banana French Toast with Raspberry Syrup

    Banana French Toast with Raspberry Syrup

    Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.