Escarole salad with walnuts and Roquefort
Serves 2 as a main course for lunch or 3-4 as a first course at dinner
1/2 cup walnut pieces
1 tablespoon red wine vinegar
1/4 teaspoon sea salt
3 tablespoons walnut oil
Freshly ground black pepper to taste
1 large head of escarole
3 ounces crumbled Roquefort or other blue cheese
Heat the oven to 375 degrees F. Place the walnut pieces in a small baking pan and toast them in the oven for 4 or 5 minutes. Or do this in a small, dry sauté pan on top of the stove. Either way, watch them like a hawk to make sure they don't burn. Set them aside.
In the bottom of a salad bowl, whisk together the vinegar and salt, then, continuously whisking, slowly whisk in the walnut oil. Adjust seasoning, adding salt and pepper to taste.
Trim, wash and dry the escarole, tear it into bite-size pieces and add them to the salad bowl. Add the walnuts and Roquefort, toss and serve.