Ingredients
- 3 endives, sliced (about 3 cups)
- 50 g (about 1/2 cup) walnuts, toasted
- 50 g (approx. 1/2 cup) blue cheese, crumbled
For the vinaigrette
- 15 ml (1 tablespoon) cider vinegar
- 45 ml (3 tablespoons) olive oil
- 5 ml (1 tsp.) honey
- Salt and pepper to taste
Instructions
- Mix endives, toasted walnuts and blue cheese in a salad bowl.
- Prepare vinaigrette by mixing cider vinegar, olive oil and honey, then season with salt and pepper.
- Pour vinaigrette over salad, toss and serve.
