Serves about 8

8 Belgian endives
1/4 pound blue cheese, crumbled
1/2 cup walnuts, crumbled and toasted
1 lemon, quartered

Dressing:
1/3 cup wine vinegar
2/3 cup mild olive oil
pinch of salt
freshly ground black pepper

Trim and wash endives. Drain, and cut into quarters lengthwise. Rub the cut surfaces with lemon juice.

Place salt and pepper in a small bowl, add the vinegar and mix well. Gradually add the oil and mix well with a fork or whisk. Stir in the crumbled walnuts and cheese just before serving.

The endives should be served in a large bowl so the guests can serve themselves.

Preparation time: about 15 minutes

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