Endive and Blue Cheese Salad with Blueberry-Chartreuse Dressing

Crisp, pale endive leaves, crumbled blue cheese and toasted walnuts meet an unexpected dressing, deep purple and herbal. It starts with Maison Perrotte’s Wild Blueberry, Mint & Green Chartreuse Jam, from Anne-Sophie Pic’s recipe, woodland first, then bright.

Serves 4 · 15 min

1. Whisk 2 tbsp of the wild blueberry, mint & Green Chartreuse jam with 1 tbsp red wine vinegar, 3 tbsp olive oil, salt and pepper.
2. Separate the leaves of 4 Belgian endives and arrange them on a platter.
3. Scatter over 3 oz (85 g) crumbled blue cheese and 1/3 cup (40 g) toasted walnuts.
4. Drizzle with the dressing just before serving.

The star of this recipe: Anne-Sophie Pic Wild Blueberry, Mint & Green Chartreuse Jam, by Maison Perrotte.