It’s just about the last call for chicories. Chicories are closely related to lettuce, but with a heartier bite and slightly bitter flavor. Endive, radicchio, escarole, and frisee all fall into the chicory family. Because of endive’s sturdy texture, it’s able to carry the big hunks of blue cheese and apple in this salad. A sweet dressing works really well to balance out the inherent bitterness of the endive. If you’re not a blue cheese fan, feel free to substitute a creamy goats cheese.
5 medium-sized endive (red or yellow)
4oz blue cheese
1 apple, thinly sliced
3 tbs fresh herbs, chives, dill or parsley, roughly chopped
1 tbs apple cider vinegar
1tsp Dijon mustard
1/4 olive oil
To prepare the vinaigrette, whisk together the honey, dijon and apple cider vinegar in a small bowl. While whisking, slowly stream in the olive oil until emulsified.
To assemble the salad toss your endive leaves (whole or chopped) with the vinaigrette, apples and fresh herbs. Season the leaves with salt and pepper. Pile your dressed salad onto a platter and top with the crumbled blue cheese.
Let me know in the comments how your salad turns out!