A salad so nice, I made it twice (in one weekend). This salad feels special, but really is the perfect combo of creamy, crunchy, sweet, salty, and fresh. We’ve already added it to our Christmas menu.

Ina’s French Bistro Salad

For the salad:

• 2 heads of endive, cut on bias
• 2 heads of radicchio, cut on bias
• 1 Granny Smith apple, diced
• 1 c. Roquefort, diced
• 1 c. candied walnuts, chopped

For the dressing:

• 1/2 c. olive oil
• 3 T. Dijon mustard
• 2 T. white wine vinegar
• Salt & pepper

1. Combine all dressing ingredients in a secured vessel and shake to combine. Set aside.
2. Combine all salad ingredients and toss lightly.
3. If serving immediately, dress salad (there may be some extra) or if not, serve on the side.

Note: delicious salad that does NOT hold up in the refrigerator if dressed.