Ingredients
3 Belgian endives, cut into quarters, lengthwise
2 ounces creamy blue cheese
1/4 cup red-wine vinegar
1/3 cup extra-virgin olive oil
1/4 teaspoon ground black pepper
Preparation
Lay out quartered endive leaves on a platter.
Crumble blue cheese into a large jar. Using a fork, smash up the cheese a little bit in the jar.
Add to the jar vinegar, olive oil, and pepper. Put a lid tightly on the jar and shake the dressing until it’s creamy and combined.
Pour a few tablespoons of dressing over the salad and serve immediately. Store extra dressing in the refrigerator.
