Bitter Greens with Quince Vinaigrette and Blue Chee

Name: Bitter Greens with Quince Vinaigrette and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces quince paste, cut into small pieces; 2 tablespoons water; 1 tablespoon plus 1 teaspoon balsamic vinegar; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 4 garlic cloves, smashed; 2 Belgian endives (3/4 pound), cored and sliced crosswise 1 inch thick; 1 head escarole (10 ounces), tough outer leaves discarded, inner leaves torn into bite-size pieces; 2 small heads frisee (10 ounces total), torn into bite-size pieces; 1 small head radicchio (6 ounces), torn into bite-size pieces; 4 ounces firm blue cheese, such as Maytag Blue, crumbled

Servings: persons

3 ounces quince paste, cut into small pieces
2 tablespoons water
1 tablespoon plus 1 teaspoon balsamic vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 garlic cloves, smashed
2 Belgian endives (3/4 pound), cored and sliced crosswise 1 inch thick
1 head escarole (10 ounces), tough outer leaves discarded, inner leaves torn into bite-size pieces
2 small heads frisee (10 ounces total), torn into bite-size pieces
1 small head radicchio (6 ounces), torn into bite-size pieces
4 ounces firm blue cheese, such as Maytag Blue, crumbled

1
In a mini food processor, puree the quince paste with the water and balsamic vinegar.
2
Add 1/4 cup of the olive oil and process until emulsified.
3
Pour the quince dressing into a small bowl and season with salt and pepper.
4
In a small saucepan, cook the garlic in the remaining 2 tablespoons of oil over moderate heat until the garlic is golden brown, about 4 minutes.
5
Discard the garlic.
6
Put the endives, escarole, frisee and radicchio in a large bowl.
7
Pour the hot garlic oil on top and toss.
8
Add the quince vinaigrette and the blue cheese to the salad, toss again and serve.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 ounces quince paste, cut into small pieces, 2 tablespoons water, 1 tablespoon plus 1 teaspoon balsamic vinegar, 1/4 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Bitter Greens with Quince Vinaigrette and Blue Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bitter Greens with Quince Vinaigrette and Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions