Spinach Endive Blue Cheese Salad
Ingredients
- 2 tablespoons sherry vinegar
- 6 tablespoons extra virgin olive oil
- Kosher salt and pepper to taste
- 1/3 cup chopped toasted walnuts
- 4 ounces Point Reyes blue cheese, crumbled
- 10 ounces Belgian endive, sliced about 3/8-inch thick
- 5 to 6 ounces (about 4 cups pretty firmly packed) baby spinach leaves
- Malden salt or other finishing salt
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