Endive Salad With Blue Cheese Dressing

• 1 small garlic clove, finely minced or pureed
• 1/2 cup plain yogurt, thinned with a little milk if thick
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 2 ounces good-quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
• 1/2 teaspoon Dijon mustard
• 4 large or 6 medium endives
• Minced chives
• 1 apple, finely diced and tossed with lemon juice

1. Whisk together garlic and yogurt in a medium bowl.
2. Add olive oil, salt and pepper and whisk together.
3. Add blue cheese or Roquefort and Dijon mustard and whisk until mixture is fairly smooth, with a few lumps of cheese.
4. Trim away the very end of the endives and cut lengthwise into quarters.
5. Arrange on a platter or on individual plates and spoon on dressing.
6. Top with chives and diced apple, and serve.

garlic, plain yogurt, extravirgin olive oil, salt, blue cheese, mustard, endives, chives, apple

Taken from cooking.nytimes.com/recipes/1016920 (may not work)