Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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4 cups finely julienned endive (store in cold water to prevent oxidation)

1/2 cup julienned peeled green apples

1/2 cup crumbled blue cheese

1/2 cup finely julienned red onions

1/4 cup walnuts, toasted 

2 tablespoons fresh tarragon leaves 

1/4 cup Soy-Sherry Vinaigrette, recipe follows

Kosher salt and freshly cracked black pepper

Kosher salt and freshly cracked black pepper 

Soy-Sherry Vinaigrette:

1/2 cup sherry vinegar

1/4 cup soy sauce 

1 tablespoon Dijon mustard 

1/2 teaspoon chopped shallots

1 egg yolk 

1 cup grapeseed oil

Freshly cracked black pepper


  1. Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.

Soy-Sherry Vinaigrette:

Yield: About 1 3/4 cups
  1. Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).