Wednesday, November 18, 2009

Gorgonzola and Endive Salad

Apples and gorgonzola cheese are two of my favorite things to add to salad. They instantly add a bit of elegance and I love the contrast of the juicy sweet apple with the pungent tangy-ness of the cheese. Add some walnuts, spicy arugula, crisp endive and a simple dressing and you have an easy, impressive autumn salad to serve your guests on Thanksgiving.

Gorgonzola, Endive Salad
Serves 10-12

  • 2 Heads of Belgian endive, sliced
  • 2 Bunches baby arugula
  • 4oz gorgonzola, crumbled
  • 2 gala or fuji apples sliced (I originally planned on using pears but Max had about 15 apples hanging around I figured I try to use some of them up.)
  • 1/3 chopped walnuts
  • 1 1/2 tbls olive oil (walnut oil would be good too)
  • ~1 tbls All natural dijon mustard
  • 2 tbls Apple cider vinegar
Toss endive, arugula, gorgonzola, apple, and walnuts in a large bowl and set aside. In a small bowl whisk together oil, mustard and vinegar. Pour over salad and toss to coat. Serve immediately.

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