Endive + Raspberry Salad with Vanilla Bean Vinaigrette
Ingredients
2 cups baby arugula
1 cup sliced endive
Slivered red onions
Handful fresh raspberries
2 TBL shelled pistachios
2 TBL saint agur blue cheese
2 TBL extra-virgin olive oil
1 TBL champagne vinegar
1/2 lemon squeeze
1 tsp maple syrup
1 tsp ground vanilla bean
Pinch Himalayan sea salt
Here’s how
Prepare Vanilla Bean Vinaigrette by whisking together olive oil, vinegar, lemon, maple syrup, vanilla bean and sea salt.
I found this vanilla bean grinder at Whole Foods. It takes all the labor out of scraping whole vanilla beans. Well worth the extra $.
Place arugula in bowl.
Slice endive and red onion and place in bowl. Mix ingredients together.
Add pistachios.
Sprinkle with raspberries and bleu cheese.
Top with Vanilla Bean Vinaigrette. Yes please!