Endive salad with roquefort (Salade d'endives au roquefort)

1. Trim the endives, separate the leaves or cut into thicker strips and put them in a bowl.

2. Crumble the blue cheese (roquefort) into small pieces with a fork.

3. Chop the walnuts coarsely and toast them in a dry pan for a few minutes until fragrant.

4. For the dressing, whisk the olive oil with the wine vinegar and a little honey until smooth, season with salt and pepper (careful with the salt, as the cheese is salty too).

5. Drizzle the endives with the dressing and scatter over the crumbled blue cheese and toasted walnuts.

6. Serve at once, while the endives are crisp.

Tip: The bitterness of endive, the salty-creamy flavour of blue cheese and the toasted crunch of walnut are a classic French trio. A drop of honey's sweetness balances the bitter and the salty – that is what makes the salad harmonious.