Prep Time: 10 Minutes
Cook Time: 1 Minute
1.) Make the vinaigrette: In a small saucepan, combine the beer with the shallots, cherries and honey and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the beer has reduced by half, about 5 minutes. Remove from the heat and let cool to lukewarm.
2.) In a medium bowl, whisk the vinegar with the mustard. Whisk in the beer reduction, then gradually whisk in the canola oil. Season the cherry beer vinaigrette with salt and pepper.
3.) Add the greens and endives to the vinaigrette and toss to coat. Add the blue cheese, croutons, and cherries. Toss to combine and serve.