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Endive Salad With Beets and Blue Cheese Recipe

See original recipe at: cooking.nytimes.com
kept bybpalatt
recipe bycooking.nytimes.com
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Ingredients: 

INGREDIENTS
4 beets with their greens
4 endives
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
¼ pound blue cheese
½ cup walnuts, freshly cracked
2 tablespoons flat Italian parsley, chopped
FOR THE DRESSING:
1 clove garlic, crushed
1 tablespoon Dijon mustard
¼ cup extra-virgin olive oil
Lemon juice to taste

See original recipe at cooking.nytimes.com

 

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