Endive Salad with Candied Walnuts and Roquefort

First, make the candied walnuts. In a small saucepan over medium heat, combine the walnuts, sugar, and water. Stir constantly until the sugar melts and coats the walnuts. Continue to cook, stirring frequently, until the sugar caramelizes and the walnuts are nicely coated, about 5-7 minutes. Be careful not to burn the sugar. Remove from heat and spread the candied walnuts onto a piece of parchment paper to cool. Once cool, roughly chop them.

Wash and dry the endives. Trim the base of each endive head and remove any wilted outer leaves. Slice the endives thinly crosswise.

In a mixing bowl, whisk together the olive oil, white wine vinegar, and Dijon mustard. Season with salt and pepper to taste.

In a large bowl, combine the sliced endives, crumbled Roquefort cheese, and chopped candied walnuts.

Pour the vinaigrette over the salad and toss gently to coat. Serve immediately.