4 large heads Belgian endive
½ cup crumbled bleu cheese
¼ cup candied walnuts, coarsely chopped
1 Tablespoon finely chopped fresh herbs
¼ cup warm Jean LeBlanc hazelnut oil
1. Chop endive to desired size, top with bleu cheese, candied walnuts, and fresh herbs.
2. Warm hazelnut oil in a pan on low heat and drizzle over the salad. 3. Voila!