CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Belgian |
April 1992 |
1 |
servings |
INGREDIENTS
2 |
tb |
Blue cheese |
1 |
tb |
Red-wine vinegar; or to taste |
3 |
tb |
Olive oil |
|
|
A dash of Worcestershire sauce |
4 |
c |
Spinach leaves; washed well and |
|
|
; spun dry |
1 |
|
Belgian endive; sliced thin |
|
|
; crosswise |
INSTRUCTIONS
In a bowl with a fork mash the blue cheese and whisk in the vinegar, the
oil, the Worcestershire sauce, and salt and pepper to taste, whisking until
the dressing is emulsified. In a large bowl toss the spinach and the endive
with the dressing until the salad is combined well.
Serves 2.
Gourmet April 1992
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