Endive Salad With Wisconsin Blue Cheese And Sweet-and-sour Pickled Shallots

Ingredients

4 shallots, thinly sliced
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
Salt and pepper to taste
1 tablespoon water
1/4 pound Wisconsin Blue Cheese*, crumbled (about 3/4 cup), divided
1 1/2 tablespoons fresh lemon juice
3 red or green Belgian endive, roughly chopped
1 Granny Smith apple, cored and thinly sliced
6 ounces romaine hearts, roughly chopped

Description

Eat Wisconsin Cheese Favicon Eat Wisconsin Cheese
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