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.