Belgian Endive Salad with Blue Cheese

Ingredients

• 4 heads belgian endive separated sliced very thinly quartered
• 0.5 cup cheese blue crumbled
• 1 tbsp chives snipped
• 1 teaspoon dijon mustard 
• 3 tbsp olive oil 
• 1 tablespoon red wine vinegar 
• 0.3 tsp sea salt divided
• 2 tablespoons shallots diced finely ( 1 medium)

Equipment

• bowl
• whisk

Directions

1. Combine shallot, salt, and vinegar in a bowl and let stand 10 minutes.
2. Whisk in mustard and 3 tbsp. oil and taste. If the vinaigrette is too sharp, whisk in more oil.
3. Toss endive gently with vinaigrette and chives. Arrange leaves in a large bowl or on a platter, sprinkling in blue cheese as you go so it's evenly distributed.
4. *Find at well-stocked grocery stores.
5. Make ahead: Vinaigrette, up to 1 day.