<http://schema.org/recipeInstructions>
" Prepare dressing: In medium jar with tight-fitting lid, combine vinegar, olive oil, shallot, sugar, mustard, salt and pepper; shake well. Remove tender leaves from center of each head of chicory and tear into 3-inch pieces (you should have enough to equal 12 cups, lightly packed). Save outer leaves of chicory for use another day. Trim tough root end from each endive. Cut each endive lenthwise in half. Place halves cut-side down and cut lengthwise into thin strips. To serve, in large salad bowl, toss chicory and endive with dressing; sprinkle with dried cherries and blue cheese."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4725/chicory-endive-salad-blue-cheese-michigan-dried-cranberries-644/?src=shelter_footer>