Recipe: Endive Salad with Gorgonzola and Walnuts
I am trying to be adventurous and incorporate foods I ‘believe’ I do not like, into my diet. Walnuts and Gorgonzola for example, I do not enjoy the strong taste of either. I set out to find a recipe pleasing to my taste buds and this was it! The walnuts in this dish are rich in omega-3’s and are a heart healthy food.
Endive Salad with Gorgonzola and Walnuts
1/2 cup Walnuts
2 tablespoons Olive Oil or Flax Seed Oil
2 teaspoons White Balsamic Vinegar
salt, freshly ground pepper to taste
2 heads Belgian Endive
1/2 cup Gorgonzola, crumbled
Preheat oven to 350ºF.
Roast walnuts in a baking sheet for 8 to 10 minutes.
Remove and let cool.
Whisk oil, vinegar, salt and pepper together. Set aside.
Carefully remove 10 or so outer leaves. Arrange in a radial pattern on plate.
Chop up the remainder of the endive head. Place in large bowl. Crumble walnuts into pieces and add to bowl along with crumbled gorgonzola and toss with dressing.
Mound mixture in center of whole endive leaves and serve.