This recipe from Gourmet Magazine (October 1998) makes a wonderfully simple and delicious winter salad. The dressing is fabulous and you may want to try it on other salads. (Also, this makes a lightly dressed salad, some may want to double the dressing. Cut the apple soon before serving so that it does not brown. You can also try this with raw (untoasted) or candied nuts. Enjoy!
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Units: US | Metric
- 1/4 cup walnuts or 1/4 cup pecans
- 3 Belgian endive
- 1 granny smith apple
- 1/4 cup crumbled gorgonzola (about 1 ounce)
- 1 teaspoon minced fresh chives
- 1Preheat oven to 350°F.
- 2In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
- 3In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
- 4Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
- 5Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.
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Nutritional Facts for Apple, Endive & Gorgonzola Salad
Serving Size: 1 (460 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 234.3
- Calories from Fat 132
- Total Fat 14.7 g
- Saturated Fat 3.1 g
- Cholesterol 6.3 mg
- Sodium 203.2 mg
- Total Carbohydrate 22.4 g
- Dietary Fiber 13.2 g
- Sugars 8.3 g
- Protein 7.8 g