Endive Salad with Blue Cheese Dressing

Ingredients

1 clove of garlic pureed

1/2 cup of plain greek yogurt (add milk to thin it out when making dressing)

2 tablespoons olive oil

salt  & pepper to taste

2 ounces of quality blue cheese crumbled at room temp (crumbled it’s about 1/2 cup)

5 -6 large endives, cleaned and separated

minced chives

1 green apple finely diced

1/2 cup of jicama finely diced

1/4 pecans chopped small

1 tamatillo finely diced

1/2 cup dried cherries chopped small (same size as other items)

1 bosc pear finely diced.

Juice of 1/2 lemon

Prep

Make dressing and set aside. Add pureed garlic and olive oil to yogurt and stir. Add milk until you get the consistency you would like for a dressing.  Add crumbled blue cheese and mix.  Do not whisk because it will get caught inside whisk.  Add salt and pepper to taste.

Finely chop all fruits and vegetables add to a large bowl.  Squeeze lemon juice over and coat well.

This will help it from turning brown. Place clean and dry endive leaves on platter.  Spoon in fruit/vegetable mixture.  Drizzle a bit of dressing over each.  Sprinkle freshly chopped chives and some additional blue cheese on top.  Ready server.

This makes an excellent salad course for a holiday meal or tasty finger food appetizer for a party.  Enjoy.

Click here and check out the health benefits of Endives.  High in fiber and contains vitamins E and C.

You can use any variation of apple, pear, tomatillo, jicama you like.  It’s tart and sweet and crunchy.

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