Endive and Arugula Salad with Pickled Onions and Blue Cheese
- 1 1/2 pounds red onions, thinly sliced
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water
- 3/4 cup sugar
- 1 teaspoon salt
- 12 ounces blue cheese, crumbled into 1/4-inch pieces
- 1 1/2 cups olive oil
- 2 1/4 pounds Belgian endive, thinly sliced (about 8 cups)
- 3/4 cup fresh lemon juice
- 12 bunches fresh arugula, torn into small pieces (about 12 cups)
- 1 cup dried cranberries
- Place onions in large resealable plastic bag.
- Add vinegar, 1 1/2 cups water, sugar and salt.
- Seal bag; shake until sugar dissolves.
- Chill onions in marinade at least 1 day and up to 3 days, turning often.
- Place cheese in medium bowl.
- Pour oil over cheese; let stand at room temperature 2 hours.
- (Can be prepared 2 days ahead.
- Cover and refrigerate.
- Bring to room temperature before continuing.)
- Place endive in very large bowl.
- Add lemon juice; toss.
- Add arugula, cheese-oil mixture and dried cranberries; toss.
- Season with salt and pepper.
- Transfer to platter; top with some drained pickled onions.
- Pass remaining onions in marinade.
red onions, white vinegar, water, sugar, salt, blue cheese, olive oil, endive, lemon juice, arugula, cranberries
Taken from www.epicurious.com/recipes/food/views/endive-and-arugula-salad-with-pickled-onions-and-blue-cheese-104471 (may not work)