Pea Shoot, Watercress, and Endive Salad
with Roquefort

The Roquefort cheese adds a nice twist to this salad
of bitter greens.

Serves 6

For the salad
  • 3-4 oz. pea shoots
  • 1 bunch watercress, leaves trimmed and stems removed
  • 2 medium endives, thinly sliced
  • 1/4 cup crumbled Roquefort
For the dressing
  • 2 Tbsp. white wine vinegar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup first-cold-pressed extra-virgin olive oil
  1. Combine salad ingredients in a large bowl.
  2. Combine dressing ingredients in a bowl and whisk until fully emulsified.
  3. Pour dressing over salad and toss well. Let stand 5-10 minutes before serving so dressing can be absorbed.