Apple and Endive Salad with Roquefort Dressing
serves 2 as main salad and 4 as side
adapted from The World Kitchen
1 apple, preferably Pink Lady or Honeycrisp
2 Belgian endives
1/2 shallot, minced
1" square chunk of Roquefort or any blue cheese
2 tbsp champagne vinegar
3 tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
1. Cut apple into quarters and core. Slice thinly using a mandoline, then stack slices and cut into 4 smaller stacks. Put into a large bowl. To cut endive, remove outer leaves, then cut width wise to make 1/2" slices. Place into same bowl as the apples.
2. To make the dressing, mash the cheese in the bottom of a smaller bowl until broken into smaller pieces, then add shallot, vinegar, oil, salt and pepper. Whisk to combine, then pour over apples and endives. Toss to combine, then serve.