Apple Endive Gorgonzola Salad Recipe

Ingredients for Apple Endive Gorgonzola Salad

• 1/2 cup walnuts
• Belgian Endive
• Granny Smith Apple
• 8 ounces Gorgonzola cheese
• Fresh Chives
• Cider Vinegar
• Balsamic Vinegar
• 1/2 teaspoon honey + 2 teaspoons honey (for drizzling)
• Extra Virgin Olive Oil

How to Make Apple Endive Gorgonzola Salad

1. Preheat oven to 350°F (175°C).
2. Spread 1/2 cup walnuts on a baking sheet. Toast in the preheated oven for 10-12 minutes, or until fragrant. Let cool completely, then coarsely chop.
3. In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon apple cider vinegar, and 1/2 teaspoon honey.
4. Slowly whisk in 1/4 cup olive oil until the dressing is emulsified. Season with salt and pepper to taste.
5. Separate the outer 4 leaves from 2 heads of endive. Arrange 3 leaves on each of 4 plates.
6. Cut the remaining endive crosswise into 1/4-inch thick slices.
7. Peel 1 medium apple and, using a mandoline or sharp knife, thinly slice lengthwise from four sides, stopping just short of the core.
8. Stack the apple slices and cut them into thin julienne strips.
9. In a large bowl, gently toss the sliced endive with 2/3 of the dressing.
10. Divide the dressed endive among the plates, mounding it on top of the whole endive leaves.
11. Top each salad with 2 ounces crumbled Gorgonzola cheese, 1/4 cup chopped walnuts, the julienned apple, 1 tablespoon chopped fresh chives, and a pinch of salt and pepper.
12. Drizzle the remaining 2 teaspoons of honey over the salads and serve immediately.