Belgian Endive Salad With Blue Cheese

• 2 tablespoons finely diced shallot (about 1 medium)
• About 1/4 tsp. sea salt, divided
• 1 tablespoon aged sherry or red wine vinegar
• 1 teaspoon Dijon mustard
• 3 to 4 tbsp. roasted walnut oil* or olive oil
• 4 heads Belgian endive, separated into leaves; or 1 large head radicchio, quartered and sliced very thinly crosswise
• 1 to 2 tbsp. snipped chives
• About 1/2 cup crumbled blue cheese

1. Combine shallot, salt, and vinegar in a bowl and let stand 10 minutes. Whisk in mustard and 3 tbsp. oil and taste. If the vinaigrette is too sharp, whisk in more oil.
2. Toss endive gently with vinaigrette and chives. Arrange leaves in a large bowl or on a platter, sprinkling in blue cheese as you go so it's evenly distributed.
3. *Find at well-stocked grocery stores.
4. Make ahead: Vinaigrette, up to 1 day.

shallot, salt, aged sherry, mustard, roasted walnut oil, endive, chives, blue cheese

Taken from www.myrecipes.com/recipe/belgian-endive-salad (may not work)