Endive Salad With Blue Cheese Dressing

Ingredients

• 1 small garlic clove, finely minced or puréed
• ½ cup plain yogurt, thinned with a little milk if thick
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 2 ounces good-quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
• ½ teaspoon Dijon mustard
• 4 large or 6 medium endives
• Minced chives
• 1 apple, finely diced and tossed with lemon juice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    162 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 14 milligrams cholesterol; 185 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. 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 until mixture is fairly smooth, with a few lumps of cheese.
2. 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 diced apple, and serve.

• The dressing will keep for a few days in the refrigerator. Thin out as desired with olive oil or milk.

15 minutes