Ingredients for Apple Endive Gorgonzola Salad
- 3/4 cup walnuts (1/2 cup whole, 1/4 cup chopped)
- 2 heads Belgian endive
- 1 medium Granny Smith apple
- 8 ounces crumbled Gorgonzola cheese
- 1/4 cup chopped fresh chives
- 1 tablespoon apple cider vinegar
- Balsamic Vinegar
- 2 1/2 teaspoons honey (1/2 teaspoon for dressing, 2 teaspoons for drizzling)
- 1/4 cup extra virgin olive oil
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How to Make Apple Endive Gorgonzola Salad
- Preheat oven to 350°F (175°C).
- 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.
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon apple cider vinegar, and 1/2 teaspoon honey.
- Slowly whisk in 1/4 cup olive oil until the dressing is emulsified. Season with salt and pepper to taste.
- Separate the outer 4 leaves from 2 heads of endive. Arrange 3 leaves on each of 4 plates.
- Cut the remaining endive crosswise into 1/4-inch thick slices.
- Peel 1 medium apple and, using a mandoline or sharp knife, thinly slice lengthwise from four sides, stopping just short of the core.
- Stack the apple slices and cut them into thin julienne strips.
- In a large bowl, gently toss the sliced endive with 2/3 of the dressing.
- Divide the dressed endive among the plates, mounding it on top of the whole endive leaves.
- 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.
- Drizzle the remaining 2 teaspoons of honey over the salads and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
33g
Fat
15g
Carbs
7g