Waldorf Salad with Blue Cheese

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

A wide selection of both domestic and imported blue cheeses is available these days, and they vary in texture and taste. For this salad, a modern riff on a classic, I like to use a blue cheese that is dry and crumbly, such as Cabrales or Valdeón, but a creamy Gorgonzola would also work.

Ingredients

  • 3 Tbsp extra-virgin olive oil
  • 2 tsp Champagne vinegar or white wine vinegar
  • 3

Method

In a large bowl, combine the olive oil, vinegar, and one-third of the cheese. Using a fork, mash in the cheese to create a vinaigrette. Stir in the shallots and pepper. Set aside.

You can quarter, slice, or chop the endives. If quartering, cut away most of the solid cone-shaped base from each endive, leaving only enough to hold each quarter together, then cut the endives lengthwise into