Belgian Endive And Gorgonzola Dressing Recipes

ENDIVE & GORGONZOLA

Endive & Gorgonzola image

Provided by Ina Garten

Time 10m

Yield 4 servings

Number Of Ingredients 3

Ingredients

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.

BELGIAN ENDIVE AND GORGONZOLA DRESSING

Belgian Endive and Gorgonzola Dressing image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1/2 pound Belgian endive
1 ounce Gorgonzola or Roquefort (2 tablespoons)
3 tablespoons plain nonfat yogurt
1 tablespoon brandy
Pinch cayenne

Steps:

Trim, wash and dry endive leaves; arrange on two salad plates.
In a small bowl, mash cheese with yogurt, brandy and cayenne and mix well.
Spoon dressing over leaves.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 196 milligrams, Sugar 2 grams

ENDIVE WITH GORGONZOLA AND HOT HONEY

Endive with Gorgonzola and Hot Honey image

A gorgonzola dolce is extra creamy and a little sweet. The addition of hot honey in these endive cups brings that sweet cream forward and balances nicely with the boldness of the blue cheese.

Provided by Food Network Kitchen

Categories appetizer

Time 10m

Yield About 24 endive with gorgonzola

Number Of Ingredients 5

Ingredients

2 heads Belgian endive, separated into leaves
1/2 pound gorgonzola dolce cheese
Hot honey, for drizzling
Chopped toasted pecans, for topping
Chopped fresh chives, for topping

Steps:

Arrange the endive leaves on a platter. Spread about 1 heaping teaspoon of the cheese on each endive leaf, then drizzle with honey.
Sprinkle the endive with pecans and chopped chives.

GORGONZOLA TOMATOES ON ENDIVE

Gorgonzola Tomatoes on Endive image

This simple yet elegant appetizer takes advantage of a timesaving ingredient - bottled salad dressing. You'd never guess!

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 20 appetizers.

Number Of Ingredients 6

Ingredients

20 leaves Belgian endive (about 2 heads)
2 medium tomatoes, seeded and finely chopped
3 green onions, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup balsamic vinaigrette

Steps:

Arrange endive on a serving platter. In each leaf, layer the tomatoes, green onions, cheese and walnuts. Drizzle with vinaigrette. Chill until serving.

Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING

Endive and Pear Salad with Gorgonzola Cream Dressing image

Provided by Anita Ravon

Categories Salad Cheese Dairy Leafy Green No-Cook Vegetarian Quick & Easy Yogurt Blue Cheese Pear Endive Bon Appétit France

Yield Serves 6

Number Of Ingredients 10

Ingredients

4 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
4 large heads Belgian endive, sliced
1 large pear, halved, cored, sliced
1/3 cup sour cream
1/3 cup plain yogurt
1 1/4 cups crumbled Gorgonzola cheese
1/2 cup hazelnuts, toasted, husked
Chopped fresh chives

Steps:

Whisk 3 tablespoons vinegar, oil and honey in large bowl to blend. Add endive and pear and toss to coat. Blend sour cream, yogurt and remaining 1 tablespoon vinegar in medium bowl; mix in cheese. Season dressing to taste with salt and pepper.
Mound pear salad on platter. Top with dressing, then nuts and chives.

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.

WARM BACON ENDIVE DRESSING

Warm Bacon Endive Dressing image

My husband loves his mom's endive dressing, so I asked her to share the recipe with me. When I make this salad, I usually serve it with boiled potatoes and sliced smoked ham.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 10

Ingredients

1/2 pound bacon strips, diced
1 medium onion, chopped
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
1 cup milk
1 egg, lightly beaten
3 bunches curly endive, torn (about 12 cups)
3 hard-boiled large eggs, sliced

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Saute the onion in the drippings until tender. Add the sugar, cornstarch, salt and vinegar; stir until smooth. Gradually stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Stir a small amount of hot mixture into egg; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., In a large salad bowl, combine the endive, hard-boiled eggs and reserved bacon. Add desired amount of warm dressing; toss to coat. Refrigerate leftover dressing.

Nutrition Facts : Calories 177 calories, Fat 15g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 285mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING

Endive and Pear Salad With Gorgonzola Cream Dressing image

Make and share this Endive and Pear Salad With Gorgonzola Cream Dressing recipe from Food.com.

Provided by Oolala

Categories Salad Dressings

Time 13m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
4 heads Belgian endive, large, sliced
1 large pear, halved, cored, sliced
1/3 cup sour cream
1/3 cup plain yogurt
1 1/4 cups gorgonzola, crumbled
salt
pepper
1/2 cup hazelnuts, toasted, husked
fresh chives, chopped

Steps:

Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.

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