Endive and Blue Cheese Salad

Ingredients
4 heads Belgian endive (about 1 lb, rinsed)
10-12 sprigs fresh Italian parsley (rinsed)
4 slices bacon (or 1/4 cup cooked bacon pieces)
1 lemon (for juice, rinsed)
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces premium blue cheese

Steps

1. Peel outer leaves of endive and cut off root end; discard both. Cut endive into 3/4-inch (or bite-size) pieces; chop parsley leaves coarsely. Combine both in salad bowl.
2. Fry bacon in large sauté pan on medium until crisp (if needed).
3. Squeeze juice of one-half lemon (1 tablespoon) into small bowl. Whisk in oil, salt, and pepper until well blended.
4. Crumble blue cheese and bacon into salad. Add dressing; toss and serve.

(Recipe Courtesy of Publix Apron's Simple Meals)