Keto Endive Salad with Bacon and Blue Cheese

Ingredients

• 2 heads Endive
• 6 slices Bacon
• 4 oz Blue Cheese
• 1/4 cup Walnuts
• 3 tbsp Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 tsp Dijon Mustard
• to taste Salt and Pepper

Instructions

1. 1Carefully wash the 2 heads of endive. Separate the leaves, discarding any bruised or damaged ones, and set them aside.
2. 2Place the 6 slices of bacon in a cold, 10-inch skillet. Cook over medium heat for 8-12 minutes, turning occasionally, until the bacon is golden brown and crispy. Transfer the cooked bacon to a plate lined with paper towels to drain. Once cool enough to handle, crumble or chop the 6 slices of bacon into small pieces.
3. 3While the bacon is cooking, crumble the 4 oz of blue cheese into small pieces. Also, lightly toast the 1/4 cup of walnuts in a separate dry skillet over medium-low heat for 3-5 minutes, watching them closely to prevent burning, until they are fragrant and slightly browned. Remove from heat and let them cool.
4. 4In a small bowl, combine the 3 tbsp of olive oil, 2 tbsp of red wine vinegar, and 1 tsp of Dijon mustard. Add salt and pepper to taste. Whisk vigorously until the dressing is well combined and slightly emulsified.
5. 5Arrange the prepared endive leaves on a serving platter. Evenly distribute the crumbled bacon, crumbled blue cheese, and toasted walnuts over the endive leaves.
6. 6Drizzle the prepared vinaigrette dressing over the salad just before serving. Serve immediately.

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