Red, White and Blue Salad

Dressing:

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.

Salad:

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.