Endive Salad with Apricots, Blue Cheese and Pistachios

Ingredients

Dressing:

5 tbsp rice vinegar

½ c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed

Salad:

3 California endive (2 white, 1 red)

2 fresh apricots-halved, pitted and thinly sliced

½ cup blue cheese

½ cup pistachios

Instructions

Dressing: 

Combine all ingredients in bowl and whisk together until emulsified.

Salad:

1. Cut endive leaves crosswise in 1/2" pieces.

2. In a separate bowl dress and toss the endive.

3. Top the dressed endive with the apricots, blue cheese and pistachios. Serves 2.

Wine Suggestion: Syrah, White Burgundy, Chardonnay (minerally, not buttery or oaky)