601 salad with endive and Recipes

bacon slices, extra-virgin olive oil, fresh lemon juice, endives (1 lb), cut into 3/4-inch pieces, stilton, crumbled, fresh flat-leaf parsley leaves

seedless oranges, orange juice, olive oil, white wine vinegar, walnut oil or olive oil, grated orange peel, heads belgian endive, separated into leaves, arugula, ends trimmed, walnuts, toasted, chopped

heads belgian endive, champagne vinegar (or white wine vinegar), dijon mustard, egg yolk (at room temperature ), kosher salt, fresh ground black pepper, olive oil, ripe bartlett pears (halved, cored and sliced ), good roquefort cheese, toasted walnut halves

olive oil, minced green onions, dijon mustard, sugar, granny smith apple, peeled, cored, and sliced, belgian endive, separate leaves (wipe, don tsp wash!), coarsely chopped walnuts, cubed roquefort cheese (or a milder cheese if you prefer), fresh ground pepper

dijon mustard, kosher salt, fresh ground black pepper, sugar, rice vinegar, olive oil, blue cheese, crumbled, heads belgian endive, separated into leaves, pomegranate seeds , from 1/2 medium pomegranate

minced shallots, sherry vinegar, honey, walnut oil, salt, torn green leaf lettuce, sliced belgian endive (about 3 heads ), roasted unsalted cashews, coarsely chopped

vinaigrette, extra-virgin olive oil , preferably spanish, whole garlic head, top sliced off, sherry vinegar, chopped shallot, salt, pepper, belgian endive leaves, orange sections (4 oranges), goat cheese, sliced marcona almonds, minced chives

beets, tops and roots trimmed, fresh lemon juice, dijon mustard, celery seeds, olive oil, belgian endive heads , cut crosswise into 1-inch pieces, roquefort cheese, crumbled, chopped fresh chives

raw beet, trimmed, heads belgian endive, red onion, dijon mustard, red wine vinegar, vegetable oil, parsley, finely chopped

belgian endives (10 oz), washed, head radicchio (5 oz), washed, carrots (6 oz), peeled and shredded (1 1/2 cups), walnut pieces, dijon mustard, salt, freshly ground black pepper, red wine vinegar, virgin olive oil

walnuts, canola oil, red wine vinegar, dijon mustard, belgian endives, leaves separated, watercress, rinsed and dried

chopped shallots, apple cider vinegar, extravirgin olive oil, salt, freshly ground black pepper, sliced granny smith apple (about 2 large), heads belgian endive, separated into leaves (about 3/4 lb), chopped walnuts, toasted

sliced belgian endive (about 6 heads ), torn romaine lettuce, torn radicchio, kosher salt, red wine vinegar, dijon mustard, freshly ground black pepper, garlic clove, minced, olive oil, grated fresh parmesan cheese

dijon mustard, freshly squeezed lemon juice (2 lemons), good olive oil, kosher salt, freshly ground black pepper, heads endive, ripe haas avocados, peeled and seeded

blood oranges, heads belgian endive , torn into bite size, watercress , torn into sprigs, red pepper, seeded and sliced into thin rings, plain yogurt or 4 oz greek yogurt, hazelnuts, toasted and skins rubbed off, chopped

white-wine vinegar, dijon mustard, extra-virgin olive oil, navel orange, firm-ripe avocado (preferably california ), belgian endives, bacon , cooked until crisp and crumbled fine

oranges (about 3 lb), tarragon vinegar, lemon juice (fresh is best ), olive oil, dijon mustard, honey, salt, pepper, freshly ground, belgian endive, diagonally sliced in 1-inch slice (about 3 heads ), lambsquarters, trimmed and tightly packed

red grapefruits, belgian endive, ripe hass avocado, pitted and peeled, white wine vinegar, honey, low-fat sour cream (i used fat free greek yogurt), coarse salt, fresh ground pepper, extra virgin olive oil