Title: Spinach And Endive Salad with Blue Cheese Dressing
Categories: April 1992
Yield: 1 servings

2 tb Blue cheese
1 tb Red-wine vinegar; or to
-taste
3 tb Olive oil
A dash of Worcestershire
-sauce
4 c Spinach leaves; washed well
-and
; spun dry
1 Belgian endive; sliced thin
; crosswise

In a bowl with a fork mash the blue cheese and whisk in the vinegar, the
oil, the Worcestershire sauce, and salt and pepper to taste, whisking until
the dressing is emulsified. In a large bowl toss the spinach and the endive
with the dressing until the salad is combined well.

Serves 2.

Gourmet April 1992

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Converted by MM_Buster v2.0l.