- 2 tablespoons blue cheese
- 1 tablespoon red-wine vinegar, or to taste
- 3 tablespoons olive oil
- a dash of Worcestershire sauce
- 4 cups spinach leaves, washed well and spun dry
- 1 Belgian endive, sliced thin crosswise
- In a bowl with a fork mash the blue cheese and whisk in the vinegar, the oil, the Worcestershire sauce, and salt and pepper to taste, whisking until the dressing is emulsified. In a large bowl toss the spinach and the endive with the dressing until the salad is combined well.