January 27, 2021

Endive & Spinach Salad With Champagne Lemon Vinaigrette

Recipe: Peter Som

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.


  • 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


  • 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


Yield: Serves 4 to 6

  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.