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Categories:
endive green beans tomatoes cheese walnuts red wine vinegar extra-virgin olive oil salt fresh ground black pepper
Viewed: 41 - Published at: 9 years agoIngredients
- 2 heads Belgian endive
- 12 lb green beans, trimmed, steamed and cooled
- 2 tomatoes, large and ripe, sliced
- 14 lb maytag blue cheese
- 14 lb walnuts, toasted (optional)
- red wine vinegar (or lemon juice)
- extra virgin olive oil
- sea salt, to taste
- fresh ground black pepper, to taste
Method
- Cut off stems of endive and separate leaves.
- Arrange on a platter with green beans and tomatoes.
- Crumble the cheese over the salad and garnish with walnuts and drizzle with vinegar and oil.
- Season with salt and pepper and enjoy!
