Endive and Arugula Salad with Pickled Onions and Blue Cheese Recipe

Endive and Arugula Salad with Pickled Onions and Blue Cheese Recipe

  • 1 1/2 pounds red onions, thinly sliced
  • 1 1/2 cups distilled white vinegar
  • 1 1/2 cups water
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 12 ounces blue cheese, crumbled into 1/4-inch pieces
  • 1 1/2 cups olive oil
  • 2 1/4 pounds Belgian endive, thinly sliced
  • 3/4 cup fresh lemon juice
  • 12 bunches fresh arugula, torn into small pieces
  • 1 cup dried cranberries
  1. 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.
  2. Place cheese in medium bowl. Pour oil over cheese; let stand at room temperature 2 hours. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  3. Place endive in very large bowl. Add lemon juice; toss. Add arugula, cheese-oil mixture and dried cranberries; toss. Season with salt and pepper. Transfer to platter; top with some drained pickled onions. Pass remaining onions in marinade.
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