At the end of a holiday dinner, cookbook author Deborah Madison likes to serve a big refreshing salad, passed around at the table. This one is based on a recipe in her her book Vegetable Literacy (Ten Speed Press, 2013).
Combine shallot, salt, and vinegar in a bowl and let stand 10 minutes. Whisk in mustard and 3 tbsp. oil and taste. If the vinaigrette is too sharp, whisk in more oil.
Toss endive gently with vinaigrette and chives. Arrange leaves in a large bowl or on a platter, sprinkling in blue cheese as you go so it's evenly distributed.
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Make ahead: Vinaigrette, up to 1 day.
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