endive-and-arugula-salad-with-pickled-onions-and-blue-cheese-104471.json

{
    "directions": [
        "Place onions in large resealable plastic bag. Add vinegar, 1 1/2 cups water, sugar and salt. Seal bag; shake until sugar dissolves. Chill onions in marinade at least 1 day and up to 3 days, turning often.",
        "Place cheese in medium bowl. Pour oil over cheese; let stand at room temperature 2 hours. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)",
        "Place endive in very large bowl. Add lemon juice; toss. Add arugula, cheese-oil mixture and dried cranberries; toss. Season with salt and pepper. Transfer to platter; top with some drained pickled onions. Pass remaining onions in marinade."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Onion",
        "No-Cook",
        "Blue Cheese",
        "Cranberry",
        "Dried Fruit",
        "Arugula",
        "Summer",
        "Winter",
        "Endive"
    ],
    "title": "Endive and Arugula Salad with Pickled Onions and Blue Cheese",
    "url": "http://www.epicurious.com/recipes/food/views/endive-and-arugula-salad-with-pickled-onions-and-blue-cheese-104471"
}