Name: Endive Salad with Apples, Walnuts and Gorgonzola
Yield: Serves 6
Ingredients: 1/2 cup olive oil; 1/4 cup walnut oil; 1/4 cup Sherry wine vinegar; 1 large shallot, minced; 5 heads Belgian endive, halved lengthwise, cut into matchstick-size strips; 4 cups lightly packed arugula (about 6 large bunches); 2 medium-size Red Delicious apples, cored, quartered, thinly sliced; 1 cup coarsely chopped walnuts; 1 cup crumbled Gorgonzola cheese (about 4 1/2 ounces)

Recipe information

Yield
Serves 6

Ingredients

1/2 cup olive oil

1/4 cup walnut oil

1/4 cup Sherry wine vinegar

1 large shallot, minced

5 heads Belgian endive, halved lengthwise, cut into matchstick-size strips

4 cups lightly packed arugula (about 6 large bunches)

2 medium-size Red Delicious apples, cored, quartered, thinly sliced

1 cup coarsely chopped walnuts

1 cup crumbled Gorgonzola cheese (about 4 1/2 ounces)

Preparation

Step 1
Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper.
Step 2
Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.

TagsSalad Endive Chicory Leafy Greens Vegetable Apple Fruit Gorgonzola Blue Cheese Cheese Dairy Side Starter Dinner Lunch Gluten Free Vegetarian No-Cook Bon Appétit

Recipe notes

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