ENDIVE WITH APPLE, TOASTED WALNUTS, AND POINT REYES BLUE
I know this salad has been done a million times (I think they even have a version at McDonalds), but, I have to say, that I have recently been addicted to it. For me, the success of this recipe lies in using the best ingredients. Creamy Point Reyes Blue, crunchy organic endive, and tart pink lady apples are what make this salad something special. Easily thrown together in less than ten minutes, this is a perfect lunch or easy addition to a weeknight supper.
ENDIVE WITH APPLES, TOASTED WALNUTS, AND POINT REYES BLUE
2 entree portions or 4 appetizer portions
3 small belgian endive, chopped into 3/4” pieces
1/2 cup toasted raw organic walnuts, roughly chopped
1/2 organic pink lady apple, sliced into paper thin wedges
Point Reyes Blue cheese to crumble
1 Meyer lemon
Extra virgin olive oil
honey or agave
In a large bowl, combine the endive, toasted walnuts, and apple slices. Crumble the blue cheese on top. Add as much as you like (I do about a 1/4 cup), but remember that it has a strong flavor.
In a small bowl, squeeze the juice from one Meyer lemon. While whisking, start adding olive oil (about 1/4 cup) and whisk until emulsified. Add a pinch of sea salt and some black pepper. Add a small squeeze of honey or agave. Taste. Add more if necessary. Finish seasoning to taste with salt and pepper.
Pour the vinaigrette over the salad and gently mix to combine. Serve.