Endive Salad with Blue Cheese Dressing
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
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
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.