Crumble the blue cheese over the endive in small chunks. Make sure it’s inside the leaves and there is a good amount in each one. Slice up the spring onion very finely and do the same.

To make the dressing, simply combine olive oil, red wine vinegar, salt and lemon juice as you like the taste. Combine with a whisk or a Make it a bit more vinegary than you might think as the creaminess of the cheese will need this.

Drizzle the vinaigrette into each leaf. In horizontal lines drop the balsamic glaze.