Endive Salad w Walnuts & Roquefort Serves 4

Combine shallots & vinegar. Slowly whisk in oil. Season w salt and pepper. Add endive leaves and walnuts and toss to coat well. Divide among 4 plates and sprinkle w Roquefort.

Shallot 2 small, minced
Vinegar 2T, Sherry
Walnut Oil 0.25c
Salt, Kosher to taste
Pepper to taste
Endive 6 heads, separated
Nuts, Walnuts 0.5c, toasted & chopped
Cheese, Roquefort 1oz, crumbled