The first time I had this classic salad was at my patisserie internship after graduating from the Cordon Bleu. It wasn’t paid but I got a homemade lunch every day by the two French woman chefs. That day had been no different too- a big hunk of Roquefort was pulled out of the fridge and some gorgeous endives, walnuts, and an apple.
Molly Wilkinson
Image Courtesy of Molly Wilkinson
Molly Wilkinson, baker extraordinaire, is an expat living and working in Paris. Originally from Dallas Texas, Molly is a pastry grad from the Le Cordon Bleu and enjoys documenting her baking experiments through her blog www.toffeebitsandchocolatechips.com