Spinach, Citrus and Blue Cheese in Endive

Ingredients

Dressing:

5 tbsp rice vinegar

1/2 c. oil (canola or sunflower)

2 tbsp Dijon mustard

1 garlic clove, crushed

Salad:

1 orange, segmented

6 California endives

2 cups Baby spinach leaves

1 cup Blue cheese

Instructions

Combine all dressing ingredients in bowl and whisk together until emulsified. Cut orange segments into 2-3 pieces. Separate endive heads into single leaves. Place baby spinach leaves, orange pieces and blue cheese in each leaf and drizzle with dressing.