Bitter Greens with Quince Vinaigrette and Blue Cheese

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3 ounces quince paste, cut into small pieces
2. 2 tablespoons water
3. 1 tablespoon plus 1 teaspoon balsamic vinegar
4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
5. Salt and freshly ground pepper
6. 4 garlic cloves, smashed
7. 2 Belgian endives (3/4 pound), cored and sliced crosswise 1 inch thick
8. 1 head escarole (10 ounces), tough outer leaves discarded, inner leaves torn into bite-size pieces
9. 2 small heads frisée (10 ounces total), torn into bite-size pieces
10. 1 small head radicchio (6 ounces), torn into bite-size pieces
11. 4 ounces firm blue cheese, such as Maytag Blue, crumbled

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.
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.
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.