Endive Salad with
Walnuts and Roquefort

The pretty presentation of this salad makes it ideal for a special-occasion meal. You can double or triple the recipe as needed.

PREP TIME: 20 MINUTES
4 SERVINGS

• 2 teaspoons fresh lemon juice
• 2 teaspoons fresh orange juice
• 2 teaspoons grated orange zest
• salt and pepper to taste
• ²/₃ cup crumbled Roquefort or other blue cheese
• ¼ cup olive oil
• 2 plump heads of endive, leaves separated, washed well, and spun dry
• ²/₃ cup chopped walnuts, lightly toasted

1. In a small bowl, whisk together the lemon juice, orange juice, orange zest, salt, and pepper. Whisk in the Roquefort and oil (if the cheese clumps, mash it with a fork).

2. Arrange the endive leaves like the spokes of a wheel on a serving plate. Pour the Roquefort dressing over the endive and sprinkle the walnuts on top. Serve immediately.

PER SERVING

carbs: 12.5 grams; Net Carbs: 3 grams;
fiber: 9.5 grams; protein: 11.5 grams; fat: 34.5 grams; calories: 387

PHASES 2–4