Belgian endive, halved, cored, and sliced
watercress, thick stems removed
celery, thinly sliced
apple, halved, cored, and thinly sliced
blue cheese, crumbled
extra virgin olive oil
1 1/2 teaspoons
- Whisk together olive oil, vinegar, syrup, mustard and salt and pepper.
- In a large bowl, combine endive, watercress, celery, and apple. Toss with dressing. Serve sprinkled with crumbled blue cheese.