Endive Salad with
Blue Cheese and Sweet-and-Sour Pickled Shallots
An elegant first course or side salad, chopped endive and romaine lettuce, thinly sliced tart green apple and homemade pickled shallots are tossed in a creamy blue cheese dressing.
4 shallots, thinly sliced
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
Salt and pepper to taste
1 tablespoon water
1/4 pound Wisconsin Blue Cheese*, crumbled (about 3/4 cup) - divided use
1 1/2 tablespoons fresh lemon juice
3 red or green Belgian endive, roughly chopped
1 Granny Smith apple, cored and thinly sliced
6 ounces romaine hearts, roughly chopped
- In a small saucepan, combine shallots, vinegar, mustard, sugar, salt, pepper and water, cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until shallots are tender, 2 to 3 minutes. Uncover and set aside to cool slightly. Drain any liquid from the pan and reserve.
- In a large bowl combine about half the blue cheese, lemon juice and the warm pickling liquid from the shallots; mash with a fork until smooth and creamy; season dressing with salt and pepper. Add endive, apples, romaine, remaining blue cheese and shallots; toss gently and serve.
Makes 8 servings.
*Wisconsin Gorgonzola or Feta cheese may be substituted.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.