Chicory and Gorgonzola Salad Ingredients
Serves 4 as a starter
• 1 handful walnuts
• 2 teaspoons cider vinegar
• 1/2 teaspoon balsamic vinegar
• 2 1/2 teaspoons honey
• 2 tablespoons olive oil
• Salt and pepper to taste
• 3 white chicory (Belgian endives)
• 1 apple
• 1 handful crumbled Gorgonzola cheese
• 1 teaspoon minced fresh chives
Preheat oven to 180°C, 350°F, gas 4. In a shallow baking pan toast
walnuts in middle of oven until fragrant, about 10 minutes, and cool.
Chop the walnuts. In a small bowl whisk together the vinegars and
1/2 teaspoon honey and add oil in a stream, whisking until mixed.
Season the dressing with salt and pepper. Next, separate the 4 outer
leaves from each chicory and arrange 3 leaves on each of 4 plates.
Cut the remaining chicory crosswise into 1/4-inch-thick slices and
put in a large bowl. Peel the apple and, using a mandoline or other
manual slicer, cut thin slices lengthwise from 4 sides, stopping just
before you get to the core. Make small stacks of the slices and cut
the stacks into thin julienne strips. Toss the sliced chicory with
dressing and divide it among plates, mounding it onto the whole leaves.
Top each plate with Gorgonzola, walnuts, apple, chives, and salt and
pepper to taste. Drizzle the last 2 teaspoons of honey over the salads.
Your Chicory and Gorgonzola Salad is ready now
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