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

View full recipe at Epicurious

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