Endive Salad with Beets, Blue Cheese, and Lemon Vinaigrette
Ingredients
The vinaigrette
-
2
tablespoons
fresh lemon juice
-
2
teaspoons
honey
-
1
teaspoon
Dijon mustard
-
¼
teaspoon
freshly ground black pepper
-
1
pinch
salt
-
1
tablespoon
extra-virgin olive oil
The salad
-
3
large heads
red and white endive, cut on an angle into 1-inch wide strips
-
⅓
cup
crumbled blue cheese
-
⅓
cup
chopped candied or honey roasted pecans
-
2
tablespoons
chopped chives
-
8
pieces
peeled roasted red baby beets, quartered
Instructions
- Whisk together lemon juice, honey, Dijon mustard, black pepper, and salt in a small bowl.
- Slowly drizzle in olive oil while whisking to emulsify the dressing.
- In a large bowl, combine endive, blue cheese, pecans, and chives.
- Pour the vinaigrette over the salad and toss to combine.
- Portion the salad onto plates or bowls and arrange the quartered beets around it.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
173
Total fat
13g
Total carbohydrates
11g
Total protein
4g
Sodium
333mg
Cholesterol
8mg
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