Endive, Walnut, Cranberry, & Blue Cheese Salad

Here's a lovely salad that can be made all winter and is very quick and simple. It is also tasty and colourful enough for a special occasion. Of course it contains my favourite fruit, nuts, and cheese salad combo, but it is nevertheless a side salad rather than the main event.  

4 servings
15 minutes prep time

Make the Dressing:
the juice of 1/2 lemon
salt & freshly ground black pepper to taste
1/2 teaspoon Dijon mustard
3 tablespoons walnut oil

Whisk or shake all in a small bowl or jam jar.

Make the Salad:
1 head hydroponic Boston lettuce
1 head Belgian endive
1 large leaf red cabbage
1/3 cup chopped walnuts
1/3 cup dried cranberries
60 grams (2 ounces) crumbled blue cheese

Separate and tear up the lettuce. Trim and slice the endive. Trim and shred the lettuce. Give them all a good rinse and dry them in a salad spinner. Arrange them in a salad bowl and sprinkle the walnuts, cranberries, and crumbled blue cheese over them. Drizzle on the salad dressing and serve.





Last year at this time I made Chocolate Pretzel Cookies.