Endive Salad with Shropshire Blue cheese and Walnuts
A nice late winter salad….
- Two endives cut in half lengthwise and sliced
- 1/3 cup coarsely chopped walnuts, lightly toasted
- Chopped sun-dried tomatoes
- 1/4 cup Shropshire blue cheese (or other similar)
- 2 tbs. sherry vinegar
- 2tbs olive oil
- 1 tbs grainy mustard
Place the endives in a serving bowl. Mash together the blue cheese, vinegar, olive oil and mustard. Drizzle over the endives. Season with the salt and pepper and then sprinkle with the still-warm walnuts and sun-dried tomatoes.
