Apple, Endive & Gorgonzola Salad
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 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
Salad Dressing
- 2 teaspoons cider vinegar
- 1⁄2 teaspoon balsamic vinegar
- 2 1⁄2 teaspoons honey
- 2 tablespoons extra virgin olive oil
Directions
- Preheat oven to 350°F.
- In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
- In 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.
- Separate 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.
- Toss 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off