Difficulty:[usr ]
Soak the raisins with the port and let them swell, drain them and reserve the remaining port
Cut the Roquefort into small cubes, put it in a salad bowl with the raisins and the lightly crushed walnut kernels (or use "invalid" walnut kernels), give a few turns of the pepper mill
Cut the base of the endives and strip them, wash them and pat them dry
Garnish them with the Roquefort mixture and arrange them on plates, drizzle with a little walnut oil and a few drops of port
Decorate with chopped parsley.
