ENDIVE SALAD WITH WALNUT CREAM
Wash some medium-size endives, trim the pointed ends, and cut them into quarters lengthwise. Dip the leaf ends in a little paprika, and arrange the endives in a ring on a serving platter, ends outward. Mash a slice of Roquefort with enough good-quality walnut oil to make a thick cream. Spoon the cream over the root ends of the endive quarters, garnish with a few shelled walnuts, and serve with brown bread.
The cook book also suggests wine pairings for various endive recipes. For endive salads that include walnuts, the book recommends serving, “a white Côtes de Jura with its own walnutty notes.”