Waldorf Salad with Blue Cheese

Name: Waldorf Salad with Blue Cheese
Yield: Serves 4–6
Ingredients: 3 oz (90 g) blue cheese; ¼ tsp freshly ground pepper; 6 heads Belgian endive, white or red; 2 sweet, tart apples such as Gala, Honeycrisp, or Fuji, halved, cored, and sliced paper-thin; ½ cup (2 oz/60 g) chopped walnuts, toasted; 2 tsp Champagne vinegar or white wine vinegar; 2 Tbsp minced shallots; 3 Tbsp extra-virgin olive oil; 2 Tbsp snipped fresh chives (about ¾-inch/2-cm lengths)

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

Vegetarian
Gluten-free

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