Endive and Roquefort Salad

This recipe serves:  4 6 8

1 bunch frisee lettuce (curly endive)
1 Belgian endive
1/2 cup crumbled Roquefort cheese (or other blue cheese)
4 tablespoons chopped chives
1. Wash and dry the frisee lettuce and tear the leaves into bite size pieces.

2. Slice through the end of the Belgian endive stalk and pull off any outer dried leaves. Divide the remaining leaves attractively onto four chilled plates.

3. Place the frisee on top of the endive, sprinkle with the Roquefort and garnish each plate with the chives.

4. Serve with a tart dressing such as Lemon Chive Vinaigrette or Roasted Shallot Vinaigrette.

Serving Size: 1 cup

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