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Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. red wine vinegar
- 1 tsp Dijon mustard
- 1/4 c. walnut oil
- 2 Tbsp. sunflower oil
- 2 x heads Belgian endive, white or possibly red
- 1 x celery heart or possibly 4 celery stalks, peeled and julienned
- 1 c. walnut halves, lightly toasted
- 2 Tbsp. fresh parsley, minced
- 4 ounce Roquefort cheese, crumbled salt and fresh grnd black pepper, to taste
Direcciones
- Salade aux endives et au RoquefortBlend together the vinegar, mustard salt and pepper in processor. Slowly add in oils in thin stream. Arrange endive on plates. Scatter celery, walnuts and parsley. Crumble Roquefort cheese and drizzle vinaigrette.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 329 | 88% |
| Total Fat 37.76g | 47% |
| Saturated Fat 8.21g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 529mg | 22% |
| Potassium 98mg | 3% |
| Total Carbs 2.57g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.37g | 0% |
| Protein 8.22g | 13% |
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