Endive And Gorgonzola Salad Recipes

APPLE, ENDIVE & GORGONZOLA SALAD

Steps:

• Preheat oven to 350°F.
• 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.

ENDIVE & GORGONZOLA

Steps:

• Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of Gorgonzola artfully on top of the parsley.

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD

Steps:

• Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
• Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
• At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING

Steps:

• Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
• Add endive and pear and toss to coat.
• Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
• Season with salt and pepper to taste.
• Mound salad on plater and top with dressing, then nuts and chives.

ENDIVE AND ROMAINE SALAD WITH WALNUTS, PEARS, AND GORGONZOLA AND RASPBERRY BALSAMIC DRIZZLE

Steps:

• Clean the endive with a dry paper towel and remove the core from the bottom to separate the leaves. Arrange the leaves in a circle on a large platter. Fill the inside of the circle with torn pieces of romaine lettuce. Cut the pear into thin slices and arrange throughout. Sprinkle the Gorgonzola and walnuts over the salad and season with pepper.
• In a small microwaveable bowl, combine the jam with the balsamic vinegar. Heat for several seconds until slightly warm and then stir with a small wire whisk until combined. Drizzle over the salad and serve.

ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA

Steps:

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

ENDIVE SALAD WITH GORGONZOLA, APPLE, AND HAZELNUTS

Steps:

• Preheat oven to 350 degrees. Place hazelnuts on a rimmed baking sheet, and toast until golden, 5 to 8 minutes. Let cool; coarsely chop, and set aside.
• In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add endive, apple, Gorgonzola, and hazelnuts; toss gently to combine. Serve immediately, garnished with more Gorgonzola, if desired.

ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING

Steps:

• Whisk 3 tablespoons vinegar, oil and honey in large bowl to blend. Add endive and pear and toss to coat. Blend sour cream, yogurt and remaining 1 tablespoon vinegar in medium bowl; mix in cheese. Season dressing to taste with salt and pepper.
• Mound pear salad on platter. Top with dressing, then nuts and chives.

FRISéE AUX LARDONS

Steps:

• Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
• In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
• For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
• Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
• Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.