- 4 bacon slices
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 4 endives (1 lb), cut into 3/4-inch pieces
- 2 oz Stilton, crumbled
- 1/4 cup fresh flat-leaf parsley leaves
- Cook bacon until crisp and transfer to paper towels to drain. Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Add endives, Stilton, and parsley and toss to coat. Crumble bacon over salad.