Name: Endive and Arugula Salad with Pickled Onions and Blue Cheese
Yield: Makes 24 servings
Ingredients: 1 1/2 pounds red onions, thinly sliced; 1 1/2 cups distilled white vinegar; 1 1/2 cups water; 3/4 cup sugar; 1 teaspoon salt; 12 ounces blue cheese, crumbled into 1/4-inch pieces; 1 1/2 cups olive oil; 2 1/4 pounds Belgian endive, thinly sliced (about 8 cups); 3/4 cup fresh lemon juice; 12 bunches fresh arugula, torn into small pieces (about 12 cups); 1 cup dried cranberries

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Endive and Arugula Salad with Pickled Onions and Blue CheeseMark Thomas

It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.

Recipe notes

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