- 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
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.