[Read James MacGuire’s “French Winter Salads”]
The cream vinaigrette works well with endive. Freshly roasted walnut pieces marry well with the rest of the flavors, and you can turn the salad into a dressier first course by adding a sprinkling of mild blue cheese (Bleu d’Auvergne, Fourme d’Ambert). Allow about 1 endive per person — the sizes vary, so you …