Apple Endive Gorgonzola Salad Recipe

This gourmet magazine-inspired winter salad (October 1998) is a delightful symphony of textures and flavors! Crisp endive, sweet apple, creamy Gorgonzola, and crunchy walnuts are tossed in a luscious honey-walnut dressing. A simple yet elegant salad perfect for a light lunch, appetizer, or side dish. Easily customizable – try it with candied or raw nuts! Get ready for a flavor explosion!

Prep Time 25 mins
Cook Time 30 mins
Calories 234.4 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Apple Endive Gorgonzola Salad 66

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Endive Gorgonzola Salad

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Apple Endive Gorgonzola Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

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.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

33g

Fat

15g

Carbs

7g