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Spinach and Endive Salad with Blue Cheese Dressing
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6 tablespoons blue cheese
3 tablespoons red-wine vinegar, or to taste
1/2 cup plus 1 tablespoon olive oil
Dash Worcestershire sauce
8 cups spinach leaves, washed well and spun dry
2 Belgian endives, sliced thin crosswiseIn a bowl with a fork mash the blue cheese and whisk in the vinegar, the oil, the Worcestershire sauce, and salt and pepper to taste, whisking until the dressing is emulsified. In a large bowl toss the spinach and the endive with the dressing until the salad is combined well.
Other Recipes from this Episode
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