Get the best of Oprah.com in your inbox. Sign up for our newsletters!
Endive and Blue Cheese Salad
Recipe created by Ina Garten
Oprah.com  | From the June 2002 issue of O, The Oprah Magazine
Pin It
  |  
Print
0
Comment
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.

Keep Reading

Colin Cowie's Vinaigrette

Recipe for Colin Cowie's Vinaigrette, as seen in the January 2007 issue of 'O, The Oprah Magazine.'

Chopped Spring Salad

Recipe for Susan Spungen's Chopped Spring Salad, as seen in the Spring 2005 issue of 'O at Home.'

Roasted Beet Salad With Arugula, Pistachios, and Goat Cheese Recipe

Aspiring chef Molly Birnbaum's take on one of world's most delicious pairings: beets and goat cheese.

A Beautiful Way to Present Artichokes

When artichoke season is in swing, this is Cristina Ferrare's favorite way to eat them.

Loading...
Advertisement
IN THE CURRENT ISSUE
Express yourself! We've got 26 ways to tell your story and share it with the world, jeans that make you look 10 pounds thinner, and recipes for the easiest dinner party you'll ever throw.
see all new stories
Advertisement
Advertisement