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.

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