Endive Salad with Blue Cheese and Sweet-and-Sour Pickled Shallots

Endive Salad with Blue Cheese and Sweet-and-Sour Pickled Shallots

prep time

minutes
cook time

minute
servings
8

Ingredients












Cooking Instructions

1

In a small saucepan, combine shallots, vinegar, mustard, sugar, salt, pepper and water, cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until shallots are tender, 2 to 3 minutes. Uncover and set aside to cool slightly. Drain any liquid from the pan and reserve.


2

In a large bowl combine about half the blue cheese, lemon juice and the warm pickling liquid from the shallots; mash with a fork until smooth and creamy; season dressing with salt and pepper. Add endive, apples, romaine, remaining blue cheese and shallots; toss gently and serve.


*Gorgonzola or feta may be substituted.


Ingredients












Cooking Instructions

1

In a small saucepan, combine shallots, vinegar, mustard, sugar, salt, pepper and water, cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until shallots are tender, 2 to 3 minutes. Uncover and set aside to cool slightly. Drain any liquid from the pan and reserve.


2

In a large bowl combine about half the blue cheese, lemon juice and the warm pickling liquid from the shallots; mash with a fork until smooth and creamy; season dressing with salt and pepper. Add endive, apples, romaine, remaining blue cheese and shallots; toss gently and serve.


*Gorgonzola or feta may be substituted.


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