Belgian Endive with Figs, Walnuts and Blue Cheese
Makes 2 Servings
This recipe was inspired by a dish I had at clarklewis, a trendy restaurant in an industrial area near the Portland, Oregon waterfront.
- 1 head Belgian Endive, separated into individual leaves
- 6 dried Mission figs
- ¼ cup balsamic vinegar
- ¼ cup walnut oil or extra-virgin olive oil
- ½ cup walnut pieces, toasted and roughly chopped
- ½ cup medium-firm blue cheese, like a Danish or Finnish blue, crumbled
- salt and pepper to taste
Cut the endive leaves into large, uniform chunks. Slice the figs in half and place in a small pot. Pour in the balsamic and bring to a boil. Turn off heat, leaving the pot on the stove and let the figs sit for half an hour. Drain, reserving the balsamic.
To serve, place the chopped endive in shallow bowls or plates. Top with the figs, walnuts and cheese. Whisk the reserved balsamic and the oil together and drizzle on the salad. Add salt and freshly ground pepper to taste.
(You could serve this as an appetizer at a party by leaving the endive leaves intact and filling with a mixture of the walnuts, cheese and more finely chopped figs, then drizzling with the dressing.)