SPINACH, ENDIVE BLUE CHEESE SALAD

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SPINACH, ENDIVE BLUE CHEESE SALAD image

Yield 8 people

Number Of Ingredients 8

tablespoons sherry vinegar
6 tablespoons extra virgin olive oil
-- Kosher salt and pepper to taste
1/3 cup chopped toasted walnuts
4 ounces Point Reyes blue cheese, crumbled
10 ounces Belgian endive, sliced about 3/8-inch thick
5 to 6 ounces (about 4 cups pretty firmly packed) baby spinach leaves
-- Malden salt or other finishing salt

Steps:

  • Instructions: Shake together the sherry vinegar, olive oil, salt and pepper in a jar. Combine walnuts, blue cheese, endive and spinach in a salad bowl. Toss with the vinaigrette. Sprinkle a little Malden salt on top.

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