• 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

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.