Endive and Blue Cheese Salad
Recipe created by Ina Garten
Servings: Serves 8
  • 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.