Apple, Endive & Gorgonzola Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350°f.
• 2 in a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. chop walnuts.
• 3 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.
• 4 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.
• 5 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.