Endive Salad with Bleufort Ingredients 1 head Belgian endive, leaves separated 8 oz of Reny Picot Bleufort 1/4 cup red wine vinegar 1/4 cup salad oil 1/2 cup olive oil Salt and freshly ground pepper 1 teaspoon fresh or dried dill Walnut halves Instructions Make vinaigrette by combining vinegar with salt, pepper, and dill. Slowly whisk in both oils. Place about 1/2 teaspoon Bleufort on the stem end of each endive leaf. Place leaves on a serving platter or individual salad plates. Stir vinaigrette well and drizzle over Bleufort and endive. Garnish with walnut pieces.