French Endive and Blue Cheese Salad
Crisp endive leaves tossed with creamy blue cheese, toasted walnuts, and a simple Dijon vinaigrette. A classic French bistro salad ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 280
- Protein
- 8g
elegantlightfrenchvegetarianvegetariancrispycreamyweeknight
Ingredients
- 3 heads (about 12 oz) endive
- 3 oz blue cheese, crumbled
- ½ cup walnuts, toasted
- 1 tbsp shallot, minced
- ½ tsp Dijon mustard
- 1 tbsp red wine vinegar
Instructions
- 1
Separate endive leaves by removing outer layer. Rinse and pat dry.
- 2
Whisk together mustard, vinegar, and shallot in a small bowl.
- 3
While whisking, slowly drizzle in 2 tbsp olive oil until emulsified.
- 4
Arrange endive leaves on a platter. Drizzle with dressing.
- 5
Scatter blue cheese and walnuts over the top. Serve immediately.
Tools you’ll need
- cutting board
- small bowl
- whisk
- serving platter
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