Catalan Endive-Avocado Salad with Wisconsin Blue Cheese
Dressing: ¼ cup half-and-half 2 tablespoons mayonnaise ¾ tablespoon tarragon vinegar 1½ teaspoons grainy mustard ½ teaspoon dried tarragon Salad 2 heads Belgian endive 1½ large avocados, thinly sliced 3 cups loosely packed, peeled and coarsely shredded carrots 12 ounces blue cheese ½ cup chopped walnuts, toasted
Instructions:
You will surely love this Catalan Endive-Avocado Salad with Wisconsin Blue Cheese.
- For the dressing, in a small bowl, stir together the half-and-half, mayonnaise, tarragon vinegar, mustard, and dried tarragon. Put the dressing into a squirt bottle.
- For the salad, trim the endive heads and separate the leaves. Arrange the leaves in a circle on salad plates, dividing them among six plates. Top each endive leaf with a thin slice of avocado. Toss 2 tablespoons of the dressing with the coarsely shredded carrots. Spoon ½ cup of the carrot mixture onto the middle of each plate. Crumble the blue cheese and sprinkle about ¼ cup over each salad. Sprinkle with the walnuts. Drizzle the salads with the remaining salad dressing.