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For me, the success of this recipe lies in using the best ingredients. Creamy Point Reyes Blue, crunchy organic endive, and tart pink lady apples are what make this salad something special. Easily thrown together in less than ten minutes, this is a perfect lunch or easy addition to a weeknight supper.
In a large bowl, combine the endive, toasted walnuts, and apple slices. Crumble the blue cheese on top. Add as much as you like (I do about a 1/4 cup), but remember that it has a strong flavor.
In a small bowl, squeeze the juice from one Meyer lemon. While whisking, start adding olive oil (about 1/4 cup) and whisk until emulsified. Add a pinch of sea salt and some black pepper. Add a small squeeze of honey or agave. Taste. Add more if necessary.
2 entree portions or 4 appetizer portions