Endive With Gorgonzola And Hot Honey Recipes

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ENDIVE BITES WITH GORGONZOLA AND HONEY



Endive Bites with Gorgonzola and Honey image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 20 bites

Number Of Ingredients 7

2 tablespoons pine nuts
4 ounces gorgonzola cheese
1 tablespoon heavy cream
20 medium endive leaves
1 to 2 tablespoons local honey
2 tablespoons pomegranate seeds
20 small mint leaves

Steps:

  • Preheat the oven to 350 degrees F. Spread the pine nuts on a small baking sheet and toast in the oven until very lightly browned and fragrant, 6 to 10 minutes. (Check the nuts frequently because they can quickly go from perfectly toasted to burnt!) Remove from the oven and let cool completely.
  • Combine the gorgonzola and heavy cream in a small bowl and use a fork or small whisk to whip the mixture together until smooth. Smear a scant teaspoon of the gorgonzola mixture on the end of each endive leaf, then lightly drizzle with some of the honey. Sprinkle with the toasted pine nuts and pomegranate seeds and garnish with the mint leaves.

APPLE, ENDIVE & GORGONZOLA SALAD



Apple, Endive & Gorgonzola Salad image

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!

Provided by blucoat

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup walnuts or 1/4 cup pecans
3 Belgian endive
1 granny smith apple
1/4 cup crumbled gorgonzola (about 1 ounce)
1 teaspoon minced fresh chives
2 teaspoons cider vinegar
1/2 teaspoon balsamic vinegar
2 1/2 teaspoons honey
2 tablespoons extra virgin olive oil

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 AND GORGONZOLA SALAD



Endive and Gorgonzola Salad image

Categories     Salad     Fruit     Side     Quick & Easy     Blue Cheese     Apple     Walnut     Fall     Healthy     Endive     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1/4 cup walnuts
2 teaspoons cider vinegar
1/2 teaspoon balsamic vinegar
2 1/2 teaspoons honey
2 tablespoons extra-virgin olive oil
3 Belgian endives
1 Granny Smith apple
1/4 cup crumbled Gorgonzola cheese (about 1 ounce)
1 teaspoon minced fresh chives

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



Endive & Gorgonzola image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 3

1 head Belgian endive
Parsley leaves
4 ounces good creamy Gorgonzola, at room temperature

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.

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