Endive and orange salad with roquefort
Instructions
08833 ENDIVE and orange SALAD with ROQUEFORT for 4 PERSONS INGREDIENTS 4 heads Belgian Endive salad type, 2 oranges, 4 radishes, 50 g of Roquefort cheese, 6 tablespoons of olive oil, natural yoghurt, 2 tablespoons Sherry vinegar, 1 tablespoon orange liqueur, a spoonful of Cognac, breadcrumbs, salt, pepper.
Wash the salad and divide the leaves.
Remove the peel from oranges, carefully remove all the white parts and divide the cloves.
Then remove the skin with each slice.
Place the cheese in a bowl; Add the yogurt, olive oil, vinegar, orange liqueur and cognac and, with a small whisk whip the preparation until obtaining a smooth and homogeneous cream.
Season with salt and white pepper, cover with foil and place in the refrigerator for an hour.
Wash the radishes, remove the rootlets and tagliatelki thin slices.
Place Orange segments and the Endive in a salad bowl and mix thoroughly.
Add the radishes and still emscolate gently.
Split the salad in individual bowls, add the breadcrumbs and sprayed with roquefort sauce.
Serve.
