Endive and Blue Cheese Salad
Recipe created by Ina Garten
Endive salad with blue cheese and mustard vinaigrette is crunchy and creamy, sweet and savory—setting the stage for the varied flavors to come.
Servings: Serves 8
Ingredients
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
  • 5 to 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 6 heads Belgian endive , washed
  • 6 ounces (1 1/4 cups) crumbled Stilton , or other crumbly blue cheese
Directions
To make vinaigrette: Whisk together mustard, lemon juice, olive oil, salt and pepper. Set aside.

Cut endive into quarters lengthwise and remove core with a sharp knife. Arrange leaves on a serving platter. Drizzle with vinaigrette. Sprinkle with cheese and serve.

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