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Iceberg and Endive Wedges with Blue Cheese Vinaigrette

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"This is a wonderful 'grown-up' version of your classic, run-of-the-mill, bottled blue-cheese-dressing iceberg wedge salad."

List of Ingredients

◦ 1 head iceberg lettuce, cut into wedges
◦ 3 Belgian endives, cut lengthwise into quarters, leaving the core end intact
◦ 2 ounces creamy blue cheese
◦ � cup red wine vinegar
◦ ⅓ cup extra-virgin olive oil
◦ � teaspoon freshly ground black pepper


Recipe

Arrange the iceberg wedges and endive on a platter.

Crumble the blue cheese into a jar. Using a fork, smash up the cheese a little bit. Add the vinegar, olive oil, and pepper, put the lid on the jar, and shake the dressing until combined and creamy.

Pour a few tablespoons of the dressing over the salad and serve. Store the extra dressing in the refrigerator for up to 2 weeks.

Serves 2