Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8
© Petrina Tinslay

How to Make It

Step 1    

In a mini food processor, puree the quince paste with the water and balsamic vinegar. Add 1/4 cup of the olive oil and process until emulsified. Pour the quince dressing into a small bowl and season with salt and pepper.

Step 2    

In a small saucepan, cook the garlic in the remaining 2 tablespoons of oil over moderate heat until the garlic is golden brown, about 4 minutes. Discard the garlic.

Step 3    

Put the endives, escarole, frisée and radicchio in a large bowl. Pour the hot garlic oil on top and toss. Add the quince vinaigrette and the blue cheese to the salad, toss again and serve.

Make Ahead

The quince dressing can be refrigerated for 3 days.

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