Crisp Belgian endive are lightly dressed with Crema di Balsamico and finished with pungent roquefort for a simple salad course or a light dinner.

One of our favorite salads is the simplest to make, it is a Belgian endive salad.  We love how the leaves gently cradle the Creme di Balsamico and pieces of ripe roquefort, it is like a present with every bite.  We love to pair this salad with a crusty and warm loaf of bread for a light dinner or with a roasted piece of meat for a bigger meal.

Recipe:  Endive Salad with Roquefort

3 – 4 tight endives, with good color and firm

roquefort, to taste

crema di balsamico

good olive oil

maldon salt, to taste

fresh cracked black pepper, to taste

Cut the end off of the endives and separate each of the leaves, put into a serving bowl.  Crumble roquefort over the top, to taste, we like a lot of it.  Drizzle with the creme di balsamico and olive oil, to taste.  Sprinkle with maldon salt and fresh cracked black pepper, to taste.  Serve.  Eat.