Pickled Grape, Blue Cheese, and Endive Salad
Helen Park
4-6
Salad
A classic for all the right reasons with some extra items for even more flavor just in case you’ve been living your life on medium volume.
Ingredients
½ cup Moruno Pickled Grapes
1 pound endive, about 4 large, separated into leaves
4 oz baby arugula, 1 package
2 scallions, finely sliced on the bias
½ cup Shabazi Pumpkin Seeds, or toasted pumpkin seeds
4 oz blue cheese
¼ cup pickling liquid from the grapes
¼ cup olive oil
Directions
On a large platter, layer the endive, arugula, scallions, grapes and pumpkin seeds – crumbling blue cheese between layers as you go.
Whisk the pickling liquid, olive oil, and sea salt together to emulsify and drizzle over the salad just before serving.
