Endive salad with vinaigrette TOMATO AND BLUE CHEESE

Almost at the door to leave for the beach, try to have a good list of salads, preferably more nutritious than I usually do, and thus is considered a main dish and not an escort. It's amazing variety of salads out there.

This is a completely different salad before. It is very crisp and the flavor is spicy (all we want, of course). You can choose other types of cheese, I loved it so ... do not miss the tomato vinaigrette.




Ingredients:

- Endive
- A large ripe tomato
- 2 or 3 cloves garlic
- Cheese (blue, Roquefort, Cabrales soft Gamoneu)
- Vinegar
- Pan
- Extra virgin olive oil
- Coarse salt or flaked


Preparation:

Wash well escarole, chopped and put in serving dish.

Cut the bread into cubes and fry until golden brown. Drain on paper towels.

Prepare the vinaigrette in the mortar as follows:

Chop the garlic, add salt and a bit of oil in the mortar mix we trying to crush the garlic and when it starts to emulsify, add more oil and vinegar. We emulsifying and add the grated tomato (with its "caviar" and all), beat well and try to align.

Incorporate tomato vinaigrette escarole, stir and then fried bread and cheese into small pieces.