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Food

Endive & Spinach Salad With Champagne Lemon Vinaigrette

By Ryan Sargent On

Pop your finest champagne (vinegar) for this sweet and tangy salad. With hints of herbs and blue cheese, experience the luxury of a five-star restaurant in the comfort of your home.

Ingredients


Serves 46

  • 2 to 3 handfuls baby spinach (approximately 5 oz.)
  • 2 Belgian endive heads
  • 1 red endive head
  • 1 cup mixed soft herbs roughly chopped, such as flat leaf parsley, dill, cilantro, mint, basil and chives
  • ½ cup blue cheese, crumbled
  • Flaky sea salt, for finishing

Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 1/4 cup champagne vinegar
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 tsp honey
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

Directions

  1. Trim the ends of endive and remove whole leaves.
  2. Arrange leaves, along with spinach and soft herbs on a serving platter or shallow bowl and top with blue cheese.
  3. Add all vinaigrette ingredients together in a bowl and whisk to combine. Or, add all ingredients to a jar with a tight lid and vigorously shake to combine. Dress salad with some of the vinaigrette and gently toss, and serve.

Written By

Ryan Sargent

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  • Photographer Peter Som
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