1 head Belgian endive, cut into 8 slices lengthwise*
Crumbled blue cheese (optional)
How to Make It
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1/4 cup drippings in skillet. Crumble bacon, and set aside.
Combine vinegar, mustard, and, if desired, 1/2 cup crumbled blue cheese, stirring until mixture is smooth.
Add vinegar mixture and onion to hot bacon drippings in skillet over medium heat, stirring to coat. Add bacon, parsley, salt, and pepper. Add spinach and endive; toss in skillet just until combined. Serve immediately. Top with additional crumbled blue cheese, if desired.
*1/2 (10-ounce) package fresh baby spinach may be substituted.
2 of my family members thought this recipe was great, yet I felt it was just good, not a wow. Yes, I'd make it again, but maybe without the blue cheese next time. I served this recipe with linguine and clams to combat the garlic breath that ensues after dinner.
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