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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Salads Eggs Dairy Fruit Vegetables American Oven Easy European Roast Beginner Cook Dinner Party Kosher Romantic Vegetarian Winter Salad Dressings Cheese Dietary Seasonal Egg Free Free Of Something Apples Greens Lettuces Taste Mood Equipment

Apple Endive Gorgonzola Salad

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!!

Steps

Preheat oven to 350f.
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.

Ingredients

walnuts, belgian endive, granny smith apple, gorgonzola, fresh chives, cider vinegar, balsamic vinegar, honey, extra virgin olive oil