Head Endive For the salad

Head Endive For the salad

Ingredients:
2 heads endive, sliced
1 carrot, peeled and grated
⅓ cup whole fresh blueberries
½ cup crumbled goat cheese

Directions:
Mix all the vinaigrette ingredients together in the blender until smooth.
Heat the pecans in a small skillet over medium heat, stirring constantly for several minutes
until they darken and become toasted. Remove from the stovetop and allow to cool.
Toss the spinach leaves, endive, carrots, blueberries, and cooled pecans with the Blueberry
Vinaigrette. Sprinkle with the crumbled goat cheese. Save the remaining vinaigrette
refrigerated for up to 5 days.
Chopped Kale Salad
serves 4–6
This salad is substantial, as are the parts that make it. Not all salad leaves can withstand
the power of the blender, but kale can. Remove the ribs, add the leaves to your blender jar
with water, and your blades will do all the work. You’ll need to repeat this action several
times for each vegetable added to the salad—they take different times to dice up, and
you’ll need to drain each element thoroughly—but it’s worth it. The result is a crunchy,
uniformly chopped salad.
For the salad