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.
SERVES 4
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.
