My friend Damaris asked me to be a part of her blog, Kitchen Corners series: 31 days of salad. Go check it out, there are some delicious options ranging from cabbage to tri-tip salads! Yum. This was my first guest post ever and I was so honored to be a part of such a great group of posts! I hope you all enjoy this salad, it is my own re-creation and combination of two salads that I love.
Let’s start off with the correct pronunciation of endive. It’s on-DEEV, not en-DIVE. My French-speaking husband says so. Plus, doesn’t it make you feel refined? “I’ll have the ondeeeev salad, please.” So fancy.
Endive & Spinach Salad Recipe:
2 endives
2 handfuls baby spinach
1 apple or pear, thinly sliced (optional)
1 oz. walnuts, chopped
1/4 c. Craisins
1/4 c. blue cheese crumbles
In a medium bowl, toss endives, spinach, and apple. Sprinkle with walnuts, Craisins, and blue cheese crumbles.
For the Creamy Mustard Vinaigrette:
1 Tablespoon balsamic vinegar
1 Tablespoon red wine vinegar
1 Tablespoon stone ground mustard
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Combine ingredients and puree using an immersion blender, food processor, or blender some thing as good as vitamix vs ninja will do just fine. Serve atop salad and enjoy!
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