From “The Simple Art of Marrying Food and Wine” by Malcolm Gluck & Mark Hix
4 medium heads Belgian endive
30gm walnut halves
1 tsp olive oil
Maldon sea salt
For the dressing:
60ml extra virgin olive oil
1 tbsp white wine vinegar
1 tsp dijon mustard
100gm roquefort cheese
salt and freshly ground black pepper
1.With a knife, trim the roots from the endive and separate the leaves, removing any that are discoloured. Wash and dry them in a salad spinner.
2.Preheat the grill and place the walnuts onto some foil on the grill tray. Drizzle with the olive oil, season with the sea salt, and grill until lightly toasted. Leave to cool.
3.To make the dressing, blend all the ingredients, reserving 80gm of the cheese, in a liquidizer until smooth, and season with a little salt and pepper, if necessary.
4.Serve the salad leaves tossed in the dressing, with the walnuts and remaining cheese scattered on top.
Not being too keen on Endive (and frankly the price here in KL is extortionate) I did include some in the salad but the majority of teh dish was made up of nice mixed leaves. The key component of the salad is really the roquefort; that was the flavour I was wanting to match with a specific wine in the Advanced Bordeaux Wine Lesson.
In their book, Malcolm & Mark (I feel we are first name terms now) suggest pairing this dish with a Monbazillac sweet wine from Bergerac made from Sauvignon Blanc, Semillon and Muscadelle grapes that will have been infected with the sought after noble rot. I found a very good value Sauternes (a very similar wine indeed with perhaps a little less Muscadelle but the same blend) which was a sublime match.