Serves
Makes 2 servings
Ingredients
- 2 cups watercress
- 2 bulbs endive, cut into ½-inch slices
- 2 red radishes, shaved thin
- ¼ cup blue cheese, crumbled
- ¼ cup toasted pistachios, rough chopped
- 3 Tbsp lemon juice
- 2 Tbsp This Little Goat Went to Korea
- 1 Tbsp extra-virgin olive oil
Procedure
Whisk together lemon juice, Korea sauce and olive oil. Set aside.
In a bowl, toss together watercress, endive, radishes and half the blue cheese. Toss with half the dressing. Plate into bowls. Top with pistachios, remaining blue cheese and drizzle with remaining dressing.
