Recipe courtesy Food Network Magazine
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Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.
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Photo: Endive and Blue Cheese Salad Recipe
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By wines183
on November 25, 2012
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this is wonderful! I could not find endive and made it with the tops of romaine to achieve the look. will definitely make this again!
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