Quick recipe finder Blue cheese dressing
For the dressing
- 50g/1¾oz blue cheese, crumbled (keep some aside to scatter over the endive leaves)
- 2 tbsp white wine vinegar or cider vinegar
- 3 tbsp walnut or hazelnut oil
- 3 tbsp sunflower oil
- dash of lemon juice
- salt and freshly ground black pepper, to season
For the salad
- 2 endives, leaves only
Process all the dressing ingredients together in a food processor, adding just enough lemon juice to sharpen up the flavour.
Add salt and pepper to taste.
Toss the endive leaves in the dressing, and serve.