Apple Gorgonzola Endive Salad Recipes

ENDIVE SALAD WITH GORGONZOLA, APPLE, AND HAZELNUTS

Endive Salad with Gorgonzola, Apple, and Hazelnuts image

This salad -- boasting tangy apples, funky Gorgonzola, and crunchy hazelnuts -- is satisfying enough to pack for a light lunch.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

Ingredients

1/4 cup blanched hazelnuts (skinless)
2 tablespoons olive oil
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
2 heads Belgian endive, halved lengthwise, cored, and sliced 1/2 inch wide lengthwise
2 ounces Gorgonzola cheese, crumbled (1/2 cup), plus more for garnish (optional)
1 Fuji or Gala apple, halved, cored, and thinly sliced

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.

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD

Curly Endive, Apple, and Gorgonzola Salad image

Provided by Food Network

Categories side-dish

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 small heads curly endive, preferably frisee
3 large Granny Smith apples
1 1/2 cups heavy cream
3 ounces Gorgonzola, crumbled
3/4 cup red wine vinegar
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

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.

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

Ingredients

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 SALAD WITH APPLES, WALNUTS AND GORGONZOLA

Endive Salad with Apples, Walnuts and Gorgonzola image

Categories Salad Cheese Fruit Leafy Green Nut Side Lunch Blue Cheese Apple Walnut Winter Endive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/4 cup walnut oil
1/4 cup Sherry wine vinegar
1 large shallot, minced
5 heads Belgian endive, halved lengthwise, cut into matchstick-size strips
4 cups lightly packed arugula (about 6 large bunches)
2 medium-size Red Delicious apples, cored, quartered, thinly sliced
1 cup coarsely chopped walnuts
1 cup crumbled Gorgonzola cheese (about 4 1/2 ounces)

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.

APPLE, WALNUT, AND ENDIVE SALAD

Apple, Walnut, and Endive Salad image

This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 12

Ingredients

1/3 cup walnuts, coarsely chopped
2 teaspoons grainy mustard
1 teaspoon honey
1 shallot, minced
3 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 red apples, quartered, cored, and each quarter cut into 8 wedges
3 ounces baby arugula, washed and dried (6 cups)
1 Belgian endive, leaves separated, washed and dried
1/4 cup fresh mint leaves, coarsely chopped
2 ounces soft goat cheese, crumbled

Steps:

In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.

Nutrition Facts : Calories 272 g, Fat 23 g, Fiber 2 g, Protein 5 g

ENDIVE AND APPLE SALAD

Endive and Apple Salad image

This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."

Provided by Tara Parker-Pope

Categories salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 teaspoon honey
Dash of salt
1/4 cup pecans
2 heads of endive, chopped
1 cup arugula
1 apple, sliced thin
1/4 cup dried cherries or cranberries
1/4 cup goat cheese, crumbled (optional)

Steps:

To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
In a small sauté pan, toast the pecans over medium heat. Allow to cool.
Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams

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

Ingredients

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.

APPLE AND GORGONZOLA SALAD

Apple and Gorgonzola Salad image

This dressing is one my Grandmother used to make. I added the Gorgonzola. I mistakenly marinated the apples in the dressing for a few hours one day and it tasted so good, I do it every time now.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/2 cup heavy whipping cream
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium red apple, thinly sliced
1/2 cup crumbled Gorgonzola cheese
2 cups torn curly endive

Steps:

In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.

Nutrition Facts : Calories 358 calories, Fat 30g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.

APPLE GORGONZOLA SALAD

Apple Gorgonzola Salad image

I recreated this at home after having a very similar salad at Buca di Beppo (an Italian family style restaurant). Ingredient amounts are approximate, because I simply toss in the amount that "looks" right. But, the combination of ingredients are soooo good. I think even the most inexperienced can throw this together without explicit instructions... :) Oh, for the Spiced Walnuts, try something similar to Chef #159145' Recipe #139127.

Provided by gypsysoul

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 head romaine lettuce
3 ounces dried cranberries
2 granny smith apples, sliced
3 ounces gorgonzola, crumbled
1/2 cup spiced walnuts
italian vinaigrette

Steps:

toss all ingredients together and enjoy!
play with the ingredient amount to find what suits your tastes!

Nutrition Facts : Calories 243.1, Fat 16.3, SaturatedFat 5, Cholesterol 15.9, Sodium 310.5, Carbohydrate 19.8, Fiber 6.9, Sugar 10.4, Protein 9

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