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 mustard1/4 cup freshly squeezed lemon juice (from about 2 lemons)5 to 6 tablespoons extra-virgin olive oil3/4 teaspoon salt1/2 teaspoon freshly ground pepper6 heads Belgian endive , washed6 ounces (1 1/4 cups) crumbled Stilton , or other crumbly blue cheese
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.