HappyCook80's Recipe

Endive, Stilton and Raspberry Salad With Raspberry Vinaigrette

Category: Recipes

Endive, Stilton and Raspberry Salad With Raspberry Vinaigrette

5 heads Belgian endive
1/4 cup raspberry vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon fresh rosemary, minced
2 tablespoons fresh parsley, minced
2 cups fresh raspberries
4 ounces Stilton cheese, cut into 4 wedges or slices

Remove the bitter core of the Belgian endive by cutting a cone out of the base of each head. Separate the leaves, setting aside those that are 2 to 3 inches long. Coarsely chop the larger leaves and set aside.

In a salad bowl, combine the vinegar, oil, pepper and rosemary. With a fork, mix them just until blended. Add the chopped endive, half of the whole endive leaves, half the parsley and half the raspberries. Toss gently to coat.

Divide the salad among four salad plates. Divide the remaining whole endive leaves, parsley and berries among the plates, arranging them attractively. Place a wedge or slice of cheese on each plate.
Serves 4.