Endive With Blue Cheese Recipes

ENDIVE SALAD WITH CANDIED PECANS AND MAYTAG BLUE CHEESE

Steps:

• Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

ENDIVE AND BLUE CHEESE SALAD

Steps:

• Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

ENDIVE WITH TART APPLE DRESSING AND BLUE CHEESE

Steps:

• Nut Salsa
• Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12-15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
• Dressing and Assembly
• Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
• Toss endive in a large bowl with half of dressing; season with salt.
• Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.

ENDIVE SALAD WITH BLUE CHEESE DRESSING

Steps:

• Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
• Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

ENDIVE WEDGES WITH BLUE CHEESE VINAIGRETTE

Steps:

• Lay out quartered endive leaves on a platter.
• Crumble blue cheese into a large jar. Using a fork, smash up the cheese a little bit in the jar.
• Add to the jar vinegar, olive oil, and pepper. Put a lid tightly on the jar and shake the dressing until it's creamy and combined.
• Pour a few tablespoons of dressing over the salad and serve immediately. Store extra dressing in the refrigerator.

APPLE & BLUE CHEESE ON ENDIVE

Steps:

• In a small bowl, combine lemon juice and water; add apple and toss to coat. Drain and pat dry. , Combine the apple, celery, blue cheese and mayonnaise; spoon 1 tablespoonful onto each endive leaf. Sprinkle with hazelnuts.

ENDIVE WITH BLUE CHEESE

Steps:

• Place endive leave spears with the natural curve facing up on a platter.
• Place blue cheese and pine nuts at the wide edge of the endive, dividing evenly.
• Drizzle about ¼ teaspoon of vinaigrette along entire length of endive.
• Garnish with chervil and serve.

ENDIVE, BLUE CHEESE, AND POMEGRANATE SALAD

Steps:

• In a small bowl, whisk together mustard, large pinch of salt, large pinch of pepper, and the sugar. Add vinegar, and whisk to combine. While whisking, drizzle in oil. Continue whisking until emulsified. Add blue cheese, and stir gently to combine.
• In a large bowl add endive and pomegranate seeds. Drizzle with dressing and toss to combine. Serve immediately.

EASY ENDIVE, CRANBERRY, WALNUT APPETIZERS

Steps:

• Arrange endive leaves on a serving tray.
• Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.

ENDIVES WITH BLUE-CHEESE DRESSING AND WALNUTS

Steps:

• Arrange the endive, sliced in half lengthwise, on an individual serving dish. Spoon about two tablespoons of blue-cheese dressing over the cut halves. Sprinkle the tops with one tablespoon of chopped walnuts.

ELEGANT ENDIVES

Steps:

• Slice off the base of the endive and separate the endive leaves, carefully pulling them off at the base so they're intact.
• Lay the leaves on a large servign tray in a decorative pattern - such as concentric circles or diagonal rows.
• Fill the base of each leaf (the strongest and whitest part) with a heaping teaspoon of blue cheese crumbles. Sprinkle each with nuts and top with a drop or two of honey.
• Now slip into something fabulous.