Endive Salad with Blue Cheese Dressing

cooking.nytimes.com

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

1 small garlic clove, finely minced or puréed

½ cup plain yogurt, thinned out with a little milk if thick

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about ½ cup)

½ teaspoon Dijon mustard

4 large or 6 medium endives

Minced chives

1 apple, cut in very small (¼ inch or smaller) dice and tossed with lemon juice for garnish

Directions at cooking.nytimes.com

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