Belgian Endive with Apples and Blue Cheese
This is an elegant and simple salad. You can accessorize it with chopped candied or toasted walnuts if you desire.
Slice the endives across the width into 1-inch pieces, discarding the core end.
Core the apple and slice it into ¼-inch slices. Stack the slices and cut into julienne strips.
Combine the olive oil, shallot, lemon juice, salt, and pepper in a small jar, put the lid on and shake vigorously.
Toss the endive and apple together in a large bowl, add the dressing, and toss to coat.
Divide the salad among four plates and crumble the blue cheese over each serving.
Endless Endive Ideas . . . . . . . . . . . . . . . . . . . . . .
You can also make this salad with whole endive leaves, or julienne them lengthwise into long, delicate sticks. Serve the endive leaves whole as hors d'oeuvres with a bit of blue cheese and diced apple on one end, or use the leaves as tender scoops for vegetable dip on a crudités platter.