Red, White and Blue Salad
5 tbsp rice vinegar
½ c. oil (canola or sunflower)
1 tbsp Dijon mustard
1 garlic clove, crushed
Combine all ingredients in bowl and whisk together until emulsified.
4 white California Endive, cut on bias in ¼” strips
2 red California Endive, cut on bias in ¼” strips
2-3 tbsp crumbled blue cheese (Pt Reyes, Stilton, Gorgonzola)
In a separate bowl dress and toss the endive. Divide equally among four dinner-size plates. Top each plate of endive with equal amounts of blue cheese.