Orange You Glad You Live In An Ap-peeling Place Blessed With Fruitful Zest?

Zest from an orange has more than flavor than the juice so zest it directly into this Endive, Orange & Roquefort Salad for a bigger punch.

What makes this salad foolproof are its always-available ingredients which naturally play off one another -- the nutty endive, the sharp cheese, the sweet orange.

Gets one itchin' for the kitchen, no?

In a small bowl, whisk together 1/2 tsp grated orange zest, 1/4 cup freshly squeezed orange juice, 1/3 cup good olive oil, 1 tsp white wine vinegar, sprinkling of kosher salt and freshly ground pepper. Set aside.

Toast 1/2 cup of walnut halves in a dry saute pan over low heat for five to 10 minutes.Cut in half lengthwise the Belgian endive; remove the triangle of core at the base of each half so leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl.

Drizzle the leaves with the vinaigrette and add the walnuts, 4 ounces of Roquefort cheese diced into 1/2 inch cubes (Stilton or Danish bleu) and 1 sweet red apple (unpeeled, cored and medium-diced), add 4 ounces baby arugula and toss.

Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a sharp knife. Cut the orange sections between the membranes and toss them into the salad. Sprinkle with salt. Discard the membranes.

You can make the vinaigrette ahead, refrigerate it and assemble the salad just before serving.

We like to call these our "Reci-PIPPEES."