Salad with endive, oranges and Roquefort cheese

Ingredients:

For the salad:

• 1 head of Belgian endive (salad chicory)
• 1/4 cup toasted walnut halves
• 60 g Roquefort cheese, cut into 1 cm thick cubes.
• 1/2 sweet red apple, cored and cut into medium cubes
• 60 g young arugula
• 1/2 orange

For filling:

• 1/4 tsp. orange zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons of good olive oil
• 1/2 teaspoon white wine vinegar
• Salt and freshly ground pepper

Preparation:

1. In a small bowl, combine the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set the dressing aside.
2. Toast walnuts in a dry frying pan over low heat for 5-10 minutes, until browned.
   
   Cut the endive head in half lengthwise, remove the core, and shred the leaves. Transfer to a small bowl.
3. Dress the salad leaves with the dressing and add the walnuts, cheese, and apple. Add the arugula and toss thoroughly. Using a vegetable peeler, peel the orange zest into a bowl. Peel the orange and discard any white pith. Add the remaining pulp to the salad. Sprinkle with salt.