An elegant first course or side salad,chopped endive and romaine lettuce, thinly sliced tart greenapple and homemade pickled shallots are tossed in a creamy bluecheese dressing.
Recipe: Endive Salad withBlue Cheese and
Sweet-and-Sour Pickled Shallots
4 shallots, thinly sliced
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
Salt and pepper to taste
1 tablespoon water
1/4 pound Wisconsin Blue Cheese*, crumbled (about 3/4 cup) -divided use
1 1/2 tablespoons fresh lemon juice
3 red or green Belgian endive, roughly chopped
1 Granny Smith apple, cored and thinly sliced
6 ounces romaine hearts, roughly chopped
Makes 8 servings.
*Wisconsin Gorgonzola or Feta cheese maybe substituted.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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Sweet-and-Sour Pickled Shallots recipe was useful and interesting, you can share it with your friends or leave a comment.