Endive and Arugula Salad with Pickled Onions and Blue Cheese

Endive and Arugula Salad with Pickled Onions and Blue Cheese
Photo by Mark Thomas

Ingredients

  • 1 cup dried cranberries
  • 1 ½ cups distilled white vinegar
  • 1 ½ cups olive oil
  • 12 ounces blue cheese
  • 12 bunches fresh arugula
  • 1 ½ cups water
  • 2 ¼ pounds Belgian endive
  • + 4 more ingredients
    • ¾ cup fresh lemon juice
    • ¾ cup sugar
    • 1 teaspoon salt
    • 1 ½ pounds red onions

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. (C...

View full recipe at Epicurious

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