Endive, Blue Cheese, and Walnut Salad

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Total Time
15 mins
0 mins

The strong flavors and assertive crunch of this salad pair well with heavier main dishes such as roasts and stews. We love it with a standing rib roast.

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  1. Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
  2. Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
  3. Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
  4. Scatter the blue cheese on top.
  5. Enjoy!