The Brussels Griffon comes to us from Belgium. Something else that’s from there is called endives. They’re a funny shaped vegetable but taste great, especially in a salad.

This will make 4 servings:

What you’ll need …

2 ribs of celery

2 Belgian endives

1 1/2 ounces Blue Cheese

1 tablespoon vinegar

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

Cut celery crosswise into 3-inch pieces, then slice each piece lengthwise into 1/8-inch-thick strips.

Cut each endive lengthwise and cut out the hard core at the bottom.

Cut them lengthwise into 1/8-inch-thick strips.

Mix together the blue cheese, vinegar, 1/8 teaspoon salt, and pepper in large bowl. Add oil in a slow, steady stream, stirring until mixed.

Toss celery and endive with dressing. Add salt and pepper if you like.