Endive Salad with Blue Cheese, Citrus, and Honey Herb Vinaigrette

recipes
Written By Amanda McLemore · Editor-In-Chief
 
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INGREDIENTS

 

1 radicchio

4 belgian endives

2 grapefruits

2 oz blue cheese, crumbled

1 1/2 tsp apple cider vinegar

1 1/2 tsp olive oil

1 tbs City Honey

salt, to taste

 

DIRECTIONS

I. peel the leaves of the endives and radicchio from the stems and place them into a bowl. compost the stems

II. peel the grapefruits and supreme each grapefruit segment. add to the bowl with the endives

III. add blue cheese to the bowl, then drizzle vinegar, olive oil and City Honey. season to taste with salt, toss to combine and serve

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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