Name: Pickled Grape, Blue Cheese, and Endive Salad
Yield: 4-6
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

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.

Pickled Grape, Blue Cheese, and Endive Salad

Helen Park

Servings/Yield

4-6

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.