Recipe courtesy of Gourmet Magazine

Spinach and Endive Salad with Blue Cheese Dressing

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  • Level: Easy
  • Yield: 6 servings
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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 crosswise


  1. In 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.

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