jan bloom

Endive Salad with cherries, blue cheese and walnuts

4-6 servings

3/4 c. walnut oil
3 tbsp. sherry wine vinegar
1 tbsp. fresh lemon juice
salt and fresh ground pepper to taste
1 small head each:  curly endive and butter lettuce (I used only endive)
1/2 C. each toasted chopped walnuts, pitted sweet cherries
3/4 - 1 c. crumbled blue cheese
2tbsp. chopped fresh chives

1.  Combine walnut  oil, vinegar, lemon juice, salt and pepper - set aside.

2.  Rinse lettuces and tear into bite-size pieces.  Wrap in paper towel and refrigerate
     until crisp (about 20 minutes).

3.  Place in salad bowl and add dressing to taste; mix lightly.  Divide greens among
     salad plates; top with nuts, cherries, cheese and chives.

(I mixed everthing together except chives - which I scattered on top).   With
cherries coming into season I thought you might like to try this.  Also in this
month's Bon A. the recipe for grilled salmon with corn salsa is excellent.   (I might
even make that if I have a party at your place).

Talk to you later.

Love

Jan