ENDIVE SALAD WITH GORGONZOLA, APPLE, AND HAZELNUTS
This salad -- boasting tangy apples, funky Gorgonzola, and crunchy hazelnuts -- is satisfying enough to pack for a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
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.
ENDIVE BITES WITH GORGONZOLA AND HONEY
Steps:
- Preheat the oven to 350 degrees F. Spread the pine nuts on a small baking sheet and toast in the oven until very lightly browned and fragrant, 6 to 10 minutes. (Check the nuts frequently because they can quickly go from perfectly toasted to burnt!) Remove from the oven and let cool completely.
- Combine the gorgonzola and heavy cream in a small bowl and use a fork or small whisk to whip the mixture together until smooth. Smear a scant teaspoon of the gorgonzola mixture on the end of each endive leaf, then lightly drizzle with some of the honey. Sprinkle with the toasted pine nuts and pomegranate seeds and garnish with the mint leaves.
ENDIVE AND GORGONZOLA SALAD
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
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.
HONEY-NUT ENDIVE APPETIZERS
Sweet and savory flavors combine in this elegant appetizer. It's a nice, light option to serve before a big meal. -Carmel Gillogly, Fort Mill, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Spoon into endive leaves. Drizzle honey over cheese mixture. Serve immediately.
Nutrition Facts : Calories 143 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 143mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.
ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING
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
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.
ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING
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
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.
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