Nutritious and crisp, endive has become a frequent addition to most salads. Its lively crunch brings a certain color that is as aesthetically beautiful as it is delicious. For a bright, energizing lunch, try this recipe for a deconstructed take of a classic salad. Colorful and light, this California Endive, bleu cheese, cranberry and walnut salad goes great with a chilled glass of rose brut, mimosas, or some sparkling water with raspberries. Because of the bleu cheese and toasted walnuts, you might also want to consider Sauternes, Madeira or Dolcetto.
The recipe also works well as a healthy and flavorful appetizer for your next luncheon or brunch.
16 large endive leaves
2 large apples, cored and sliced (preferably red)
½ cup walnut pieces, toasted
1 cup dried cranberries
¾ cup bleu cheese crumbles
2 tablespoons light balsamic vinaigrette (12 year old balsamic has a great flavor for this recipe)
Toast the walnuts in a dry skillet over medium heat for two minutes until they’re fragrant. Set them aside so they can cool. Arrange the apple slices on one platter and the endive leaves on another. In a bowl, combine the cooled walnuts with the dried cranberries and bleu cheese crumbles. Top the endive leaves with 1 tablespoon of the cheese mix and a drop or two of the balsamic. Put the remaining cheese mix into another bowl to serve with the apple slices.
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Rio Vista, California 94571