Endive + Raspberry Salad with Vanilla Bean Vinaigrette



  • 2 cups baby arugula
  • 1 cup sliced endive
  • Slivered red onions
  • Handful fresh raspberries
  • 2 TBL shelled pistachios
  • 2 TBL saint agur blue cheese
  • 2 TBL extra-virgin olive oil
  • 1 TBL champagne vinegar
  • 1/2 lemon squeeze
  • 1 tsp maple syrup
  • 1 tsp ground vanilla bean
  • Pinch Himalayan sea salt

Here’s how

  1. Prepare Vanilla Bean VinaigretteĀ by whisking together olive oil, vinegar, lemon, maple syrup, vanilla bean and sea salt.

    I found this vanilla bean grinder at Whole Foods. It takes all the labor out of scraping whole vanilla beans. Well worth the extra $.
  2. Place arugula in bowl.
  3. Slice endive and red onion and place in bowl. Mix ingredients together.
  4. Add pistachios.IMG_2332.JPG
  5. Sprinkle with raspberries and bleu cheese.
  6. Top with Vanilla Bean Vinaigrette. Yes please!

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