Name: Roquefort & witlof salad
Cook time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 3 witlof (375g), leaves separated; 1 bunch baby endive (250g), leaves separated; 80 gram mini toasts, crushed lightly; 150 gram roquefort cheese, crumbled; Dijon dressing; 1 tablespoon dijon mustard; 1/4 cup (60ml) white wine vinegar; 1/4 cup (60ml) olive oil; 1 pinch caster sugar; 1 tablespoon water

Roquefort & witlof salad

A light salad that packs a flavourful punch through the roquefort cheese and dijon dressing.

Ingredients

3 witlof (375g), leaves separated

1 bunch baby endive (250g), leaves separated

80 gram mini toasts, crushed lightly

150 gram roquefort cheese, crumbled

Dijon dressing

1 tablespoon dijon mustard

1/4 cup (60ml) white wine vinegar

1/4 cup (60ml) olive oil

1 pinch caster sugar

1 tablespoon water

Method

1.Make dijon dressing. Place ingredients in screw-top jar; shake well.

2.Place witlof, endive, toast and cheese in large bowl; toss gently to combine. Drizzle with dressing.

Mini toasts are available from most major supermarkets and delicatessens.
Note

Woman's Weekly Food

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Ingredients

Method

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