[ingredients]
4 endives (thinly sliced)
2 clementines
1/2 cup toasted almonds (roughly chopped)
1 cup Roquefort cheese
1 bunch chives (chopped)
Walnut vinaigrette (recipe below)
Black pepper and salt to taste
Walnut Vinaigrette
2 tablespoons red-wine vinegar
1 teaspoon freshly ground pepper
1 teaspoon sugar
1 tablespoon Dijon mustard
1 egg yolk
1 tablespoon Roquefort cheese
3 tablespoons vegetable oil
2 tablespoons walnut oil

Whisk together vinegar pepper, mustard, sugar, yolk, and cheese in a bowl and then mix oils in a slow stream until emulsified.
[instructions]
In a mixing bowl gently toss the endive, clementines, and chive with the vinaigrette.  You may not need to use all the vinaigrette.  Place on a chilled serving platter.  Garnish with nuts and cheese.