Endive and Gorgonzola Salad

• 1/4 cup walnutswalnut
• 2 teaspoons cider vinegarvinegar
• 1/2 teaspoon balsamic vinegarbalsamic-vinegar
• 2 1/2 teaspoons honeyhoney
• 2 tablespoons extra-virgin olive oilolive-oil
• 3 Belgian endivesbelgian-endive
• 1 Granny Smith appleapple
• 1/4 cup crumbled Gorgonzola cheese (about 1 ounce)
• 1 teaspoon minced fresh chiveschive

1. 01Preheat oven to 350°F.
2. 02In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
3. 03In 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. 04Separate 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.

Sign in and stock your pantry to see what you have for this recipe.