Endive Salad with Apricots, Blue Cheese and Pistachios
5 tbsp rice vinegar
½ c. oil (canola or sunflower)
1 tbsp Dijon mustard
1 garlic clove, crushed
3 California endive (2 white, 1 red)
2 fresh apricots-halved, pitted and thinly sliced
½ cup blue cheese
½ cup pistachios
Combine all ingredients in bowl and whisk together until emulsified.
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)