- 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