Belgian Endive Salad, Crumbled Blue Cheese, Walnut Vinaigrette

In Appetizers, In The Kitchen, Magazine, Recipes by RI Magazine

Serves 6-8

6 Belgian endive (about 1½ pounds)
¼ pound crumbled Point Reyes blue cheese
2 large Granny Smith apples, cored, peeled and cut in thin slivers
1 cup roasted chopped walnuts
2 tbsp red-wine vinegar
2 tbsp chopped chives
1 tsp Dijon mustard
Salt and pepper
3 tbsp vegetable oil
2 tbsp walnut oil


1) Separate endive leaves, then thinly slice lengthwise and transfer to a large bowl. Mix in blue cheese, apples and chopped walnuts. Whisk together vinegar, chives, mustard, ¼ teaspoon salt and ⅛ teaspoon pepper in a bowl.

2) Whisk in oils in a slow steady stream until emulsified. Toss endive with enough vinaigrette to lightly coat. Season with additional salt and pepper, if necessary.