- 4 oz. Gorgonzola cheese
- 2 tbsp champagne vinegar
- 1/4 cup olive oil
- 2 Fuji apples
- 4 heads of Belgium endives
- 1/2 cup toasted walnuts
- Salt and freshly ground pepper
In a large bowl, combine 2 oz. Gorgonzola cheese with 2 tbsp Champagne vinegar and 1/4 cup olive oil, using a fork to mash cheese. Season to taste with kosher salt and freshly ground black pepper. In another bowl, toss 2 Fuji apples, thinly sliced, and 4 heads Belgium Endives, separated, with half the dressing, then divide evenly among 4 plates. Crumble another 2 oz. Gorgonzola cheese over salads and top with 1/2 cup toasted walnuts; drizzle with remaining dressing.
Serves 4
1 comment:
We bought Gorgonzola cheese from Cheese Louise. I am sure it is very high quality. Yet, it didn't work that well with this salad. The cheese is very strong and too creamy. Next time, 3 heads of endive is enough and regular store bought Gorgonzola might work better. We also used toasted pecans instead of walnuts and they worked very well.
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