Ingredients

• 6 tablespoons blue cheese
• 3 tablespoons red-wine vinegar, or to taste
• 1/2 cup plus 1 tablespoon olive oil
• Dash Worcestershire sauce
• 8 cups spinach leaves, washed well and spun dry
• 2 Belgian endives, sliced thin crosswise

Instructions

1. In a bowl with a fork mash the blue cheese and whisk in the vinegar, the oil, the Worcestershire sauce, and salt and pepper to taste, whisking until the dressing is emulsified. In a large bowl toss the spinach and the endive with the dressing until the salad is combined well.