GRAPE, ARUGULA, ENDIVE, AND ROQUEFORT SALAD

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Grape, Arugula, Endive, and Roquefort Salad image

Categories     Salad     Appetizer     Side     No-Cook     Quick & Easy     Low Cal     Blue Cheese     Arugula     Summer     Endive     Grape     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1/4 cup red-wine vinegar
1 teaspoon Dijon-style mustard
3/4 cup olive oil
1 bunch of arugula, stems discarded, washed well, and spun dry
1 Belgian endive, trimmed and cut lengthwise into julienne strips
1 bunch of watercress, coarse stems discarded, rinsed, and spun dry
1/2 pound large black grapes, halved and seeded
1/4 pound Roquefort, crumbled

Steps:

  • In a small bowl whisk together the vinegar and the mustard and add salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Divide the arugula among 4 salad plates, top it with the endive and the watercress, and arrange the grapes and the Roquefort over the greens. Drizzle the dressing over the salads.

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