Blue cheese vinaigrette

The perfect vinaigrette for greens and raw veggies.

Ingredients

• 4 cups (1 L)fresh spinach
• 2 endives, leaves separated
• ¼ cup (60 ml)dwalnuts, toasted

VINAIGRETTE

• 1 cup (243 g) Olympic Organic plain yogurt
• ½ cup (122 g) blue cheese, crumbled
• Juice and zest of half a lemon
• 1 clove garlic, finely chopped
• 1 tbsp (15 ml) basil, finely chopped
• 1 tbsp (15 ml) chives, finely chopped
• 1 tbsp (15 ml) parsley, finely chopped
• ½ tsp (2 ml) dry mustard
• Salt and pepper

Preparation

1. Combine all the vinaigrette ingredients in a bowl.
2. Add the spinach, endive leaves and nuts.
3. Season to taste.