Serves 6
For the salad
2 endives
2 granny smith apples
150g roquefort cheese
20 fresh almonds, roasted for 3 minutes
50g golden raisins
For the dressing
75ml extra-virgin olive oil
20ml white wine vinegar
¼ tsp Dijon mustard
For the scallops
18 scallops, patted dry
2 tbsp olive oil
1 lemon, halved
Slice the endives in half lengthways, then cut each piece in half again. Cut the apples into thin batons, break the cheese into small pieces, then place in a bowl, along with the endive leaves, almonds and golden raisins.
Make the dressing by combining the ingredients with a pinch of sugar. Season, then pour three-quarters over the salad and toss gently.
Season the scallops with a dash of salt, then heat the oil in a nonstick pan and fry them until golden on each side and just cooked. Finish with a squeeze of lemon juice. To serve, put a handful of salad on 6 plates, place 3 scallops on top of each, then drizzle over the rest of the dressing.
