Pickled Grape, Blue Cheese, and Endive 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.

Author

Helen Park

Servings

4-6

Category

Salad

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

1. On a large platter, layer the endive, arugula, scallions, grapes and pumpkin seeds – crumbling blue cheese between layers as you go.
2. Whisk the pickling liquid, olive oil, and sea salt together to emulsify and drizzle over the salad just before serving.