What you need: paring knife, chef’s knife, cutting board, large mixing bowl, small bowl or ramekin, measuring spoons/cups
- 4 endive lettuces
- 1 cup chopped walnuts
- 1 cup blue cheese
- Kitchen Moxie Vinaigrette
- salt & pepper to taste
Take any bruised outer leaves of the endive lettuces. Chop about ¼ inch off the bottom. Carefully peel four of the remaining leaves from each endive – yielding 16 leaves. Take the remaining endive and chop. Toss chopped endive, chopped walnuts and blue cheese in the Kitchen Moxie Vinaigrette. Season with salt and pepper.
Tip: I like to put a few scoops of salad into a small single serving bowl or ramekin and then turn it upside down on the plate to create a dome of the salad.
To Serve: Divide salad evenly on six salad plates and add three whole leaves to each plate.