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Spinach And Endive Salad With Blue Cheese Dressing


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  • 6 tablespoons blue cheese
  • 3 tablespoons red-wine vinegar, or to taste
  • 1/2 cup olive oil plus
  • 1 tablespoon olive oil
  • 1 dash Worcestershire sauce
  • 8 cups spinach leaves washed well, and spun dry
  • 2 Belgian endives thinly cross-sliced


Servings 6


Step 1

In a bowl with a fork mash the blue cheese and whisk in the vinegar, the oil, the Worcestershire sauce, and salt and pepper to taste, whisking until the dressing is emulsified.

In a large bowl toss the spinach and the endive with the dressing until the salad is combined well.

This recipe yields 6 servings.

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