My friend Damaris asked me to be a part of her blog, Kitchen Corners series: 31 days of salad. Go check it out, there are some delicious options ranging from cabbage to tri-tip salads! Yum. This was my first guest post ever and I was so honored to be a part of such a great group of posts! I hope you all enjoy this salad, it is my own re-creation and combination of two salads that I love.
Let’s start off with the correct pronunciation of endive. It’s on-DEEV, not en-DIVE. My French-speaking husband says so. Plus, doesn’t it make you feel refined? “I’ll have the ondeeeev salad, please.” So fancy.
Endive & Spinach Salad Recipe:
2 handfuls baby spinach
1 apple or pear, thinly sliced (optional)
1 oz. walnuts, chopped
1/4 c. Craisins
1/4 c. blue cheese crumbles
In a medium bowl, toss endives, spinach, and apple. Sprinkle with walnuts, Craisins, and blue cheese crumbles.
For the Creamy Mustard Vinaigrette:
1 Tablespoon balsamic vinegar
1 Tablespoon red wine vinegar
1 Tablespoon stone ground mustard
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Combine ingredients and puree using an immersion blender, food processor, or blender. Serve atop salad and enjoy!