Endive Salad with Blue Cheese Vinaigrette:

¼ cup white wine vinegar
1 tbsp minced shallots
2 tbsp Dijon-style mustard
2 tsp chopped fresh mint
¼ cup crumbled blue cheese
1/3 cup extra-virgin olive oil
6 slices smoked bacon, cut into 1-inch pieces
4 cups small curly endive, leaves separated and washed, about ½ small head
½ cup crumbled blue cheese
½ cup pecans, toasted and chopped

In a medium bowl, combine the vinegar, shallots, mustard, mint and cheese. Whisk in the oil. Season with salt and pepper. Set aside.

Place the bacon in a fry pan, over medium high heat until crisp, pouring off the fat into a heat-proof container as you fry the bacon. Drain on a paper towel. Put the endive in a large bowl season with salt and pepper. Toss with the vinaigrette.

Place the dressed endive on individual salad plate and garnish with the bacon, pecans and blue cheese.

TIP: Substitute Stilton or Gorgonzola for the blue cheese if you like a more pronounced blue cheese flavor.

More "Everyday Gourmet" Recipes:
Cumin Glazed Pork Filets with Pears
Maple Glazed Butternut Squash
Warm Apple Compote with Dried Fruit & Vanilla Cream