INGREDIENTS
Serves 2
3 cups chiffonaded endive
2 tablespoons hazelnut oil
2 teaspoons apple cider vinegar
2 tablespoons finely minced fresh chives
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup crumbled blue cheese
6 cherry or grape tomatoes, cut in half
1/2 cup toasted walnut halves
1. In a medium bowl, toss the endive with the hazelnut oil, vinegar, chives, salt, and pepper. Arrange in the center of a large salad plate.
2. Top with the blue cheese, tomatoes, and walnuts.