Bitter Greens Salad

Bitter Greens Salad
Serves 4

Mustard and blue cheese create a thick and creamy dressing without too much fuss. Stiff bitter greens such as frisée, endive, kale, escarole or radicchio are excellent to use for their structure and ability to stand up to this dressing. Best party? You can dress it and set it for dinner or dinner parties.

1 shallot, minced
1 clove garlic, minced
1 tablespoon chopped fresh thyme
1 lemon, zested and juiced
Splash of sherry vinegar
½ teaspoon salt
2 spoonfuls of Dijon mustard
2 spoonfuls of whole grain mustard
2-3 ounces of blue cheese, separated
2-3 tablespoons extra virgin olive oil
2 heads curly endive

In a large salad bowl (the one you’ll be serving in, if you wish) combine shallot, garlic, thyme, lemon zest and juice, vinegar and salt. Allow the mixture to sit and macerate a bit; this helps reduce the potency of the shallot and garlic.

Whisk in mustards (I use a regular spoon), half of the blue cheese and olive oil until emulsified. Add greens and toss and then top with remaining blue cheese.

Created in partnership with Cave de Lungy wine.