Endive Salad with Auvergne

Ingredients:

• 4 Belgian endives
• 1 cup of crumbled Auvergne cheese
• 1/3 cup of walnuts
• 2 tablespoons of olive oil
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of honey
• Salt and pepper to taste

Instructions:

1. Rinse and trim the endives, then cut them lengthwise into thin strips.
2. Toast the walnuts in a dry frying pan, until they are lightly browned.
3. Crumble the Auvergne cheese into a separate bowl.
4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper, until well combined.
5. Add the endives to the bowl with the vinaigrette, and toss to coat the endives well.
6. Add the crumbled cheese and walnuts on top of the endives. Toss everything gently, but thoroughly.
7. Let the salad sit for 5-10 minutes before serving, to allow the flavors to meld together.

Serving Suggestions:

Serve the endive salad with Auvergne as a side dish for any main course. Or, enjoy it as a light and healthy lunch or dinner, with fresh bread and a glass of white wine on the side. This salad is particularly delicious in the fall or winter months, when endives and walnuts are in season. Bon Appétit!