Endive and Spinach Salad | Day 28 of 31 Days of Salad

posted on: Saturday, January 28, 2012

Kara and I met at church when we lived in Santa Cruz. She and I connected over food and parenting. She is the mama to two beautiful little girls, Ada and Lola. Kara is a total sweetheart, and didn't make fun of me for not knowing anything about American football when we watched the superbowl together at her house, and she also didn't seem to mind that I devoured all the snacks she had made. You can follow her on her blog, Kara in the Kitchen  for some tasty recipes and also on Facebook

Hello Kitchen Corners readers! I am so excited to be a part of Damaris' 31 days of salad. I first met her when my family and I moved to Santa Cruz. I'd been wanting to start a food blog for a while, and when I found out that she had one, I told her so. She said, "Do it!" So I did. And here I am, almost one year later -- cooking, baking, and blogging away. I hope you all enjoy this salad, it is my own re-creation and combination of two salads that I love. Let's start off with the correct pronunciation of endive. It's on-DEEV, not on-DIVE. My French-speaking husband says so. Plus, doesn't it make you feel refined? "I'll have the ondeeeev salad, please." So fancy.

Endive & Spinach Salad

2 endives 
2 handfuls baby spinach 
1 apple or pear, thinly sliced (optional) 
1 oz. walnuts, chopped 
1/4 c. Craisins 
1/4 c. blue cheese crumbles 

In a medium bowl, toss endives, spinach, and apple. Sprinkle with walnuts, Craisins, and blue cheese crumbles. 

For the Creamy Mustard Vinaigrette 
1 Tablespoon balsamic vinegar 
1 Tablespoon red wine vinegar 
1 Tablespoon stone ground mustard 
1 teaspoon brown sugar 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1 cup extra virgin olive oil 

Combine ingredients and puree using an immersion blender, food processor, or blender. Serve atop salad and enjoy!


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