Chicory and walnut salad with Bourgogne cheeses
List of ingredients
Serves 6
4-5 heads of white Belgian endive
6 heads of red Belgian endive
15 Grenoble walnuts
3 tbsp virgin olive oil
1.5 tbsp balsamic vinegar
Kosher salt
Freshly ground black pepper
Bourgogne cheese such as Chaource from the Yonne, Brillat-Savarin, Epoisses or similar (Abbaye de la Pierre qui Vire, Langres, Plaisir au Chablis, Soumaintrain, Trou du Cru, or Cœur d’Epoisses)
Sommelier’s tip
Chablis
The very pure fresh and floral hay aromas one finds in the Chablis blend perfectly with the fresh, vegetable notes of the endive. Wine and green vegetables provide a very complementary dynamic pairing.
Method
Remove the outer leaves from the endives, and the hard part of the stalk. Don’t soak them, as this will make them turn black. Wash under a trickle of water.
Cut the leaves into thirds.
When serving endives raw, the seasoning is very important. Use an excellent balsamic vinegar from Modena and an olive oil with a good flavor, such as Nyons AOC oil. In addition to the walnuts, you can also add some pieces of apple with good acidity, or cubes of beetroot, for example.
Chef’s tip
Buy your endives just before using as they wilt very quickly. Choose ones with a good white color. The greener they are, the older they are, and the tougher and thicker their stalks will be.
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