BELGIAN ENDIVE SALAD, CRUMBLED BLUE CHEESE, WALNUT VINAIGRETTE
Serves 6-8

YOU’LL NEED
6 Belgian endive (about 1½ pounds)
¼ pound crumbled Point Reyes blue cheese
2 large Granny Smith apples, cored, peeled and cut in thin slivers
1 cup roasted chopped walnuts
2 tbsp red-wine vinegar
2 tbsp chopped chives
1 tsp Dijon mustard
Salt and pepper
3 tbsp vegetable oil
2 tbsp walnut oil

Separate endive leaves, then thinly slice lengthwise and transfer to a large bowl. Mix in blue cheese, apples and chopped walnuts. Whisk together vinegar, chives, mustard, ¼ teaspoon salt and ⅛ teaspoon pepper in a bowl. Whisk in oils in a slow steady stream until emulsified. Toss endive with enough vinaigrette to lightly coat. Season with additional salt and pepper, if necessary.

 


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