Salad with endive and Roquefort

115 g Roquefort cheese

75 g roasted walnuts

4 celery

2 Chicory white

2 Art. l. walnut oil

2 Art. l. red wine vinegar

1-2 Art. l. vegetable oil

1 h. l. prepared mustard

ground black pepper

salt

Preparation of the sauce: combine the mustard, vinegar, pepper and salt, whisking the mixture, slowly add the oil.

Place the endive on a platter, sprinkle with nuts. Celery cut into cubes, put next to chicory. Crumble the cheese, sprinkle them salad.

Before serving, salad with chicory and blue cheese to sauce and garnish with greens.