For the vinaigrette
1/2 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1/4 cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
For the salad
2 heads Belgian endive
1/2 cup walnut halves, toasted (see Note)
1/4 pound French Roquefort cheese, 1/2-inch-diced
1 sweet red apple, unpeeled, cored and medium-diced
4 ounces baby arugula
In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.
Note: Toast the walnuts in a dry sauté pan over low heat for 5 to 10 minutes, until lightly toasted.
You can make the vinaigrette ahead, refrigerate it, and assemble the salad just before serving.
Reprinted from the book Barefoot Contessa Foolproof copyright © 2012 by Ina Garten. Photograph copyright © 2012 by Quentin Bacon. Published by Clarkson Potter, a division of Random House, Inc.