Iceberg and Endive Wedges with Blue Cheese Vinaigrette

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 1 head iceberg lettuce, cut into wedges
  • 3 Belgian endives, cut lengthwise into quarters, leaving the core end intact
  • 2 oz. creamy blue cheese
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 1/4 tsp black pepper

Directions

  1. Arrange the iceberg wedges and endive on a platter.

  2. Crumble the blue cheese into a jar. Using a fork, smash up the cheese a little bit. Add the vinegar, olive oil and pepper, put the lid on the jar, and shake the dressing until combined and creamy.

  3. Pour a few tbsp. of the dressing over the salad and serve.

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