Escarole And Endive Salad With Gorgonzola And Walnuts
Indulge in this elegant walnut and Gorgonzola salad that brings together the bitter crunch of Belgian endive and escarole, complemented by the rich flavors of toasted walnuts and tangy Gorgonzola cheese. The delicate balance of flavors and textures makes this salad a delightful addition to any meal.
— Constant Cookbook
Ingredients
- 1/2 cup walnut halves
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. walnut oil
- 2 Tbs. red wine vinegar
- 1 shallot, minced
- Salt and freshly ground pepper, to taste
- 4 heads Belgian endive, about 1 lb. total, cored
- and leaves separated
- 1 head escarole, about 1/2 lb., carefully rinsed
- and torn into 2-inch pieces
- 3 oz. Gorgonzola cheese, crumbled
Instructions
- Preheat an oven to 350°F.
- Spread the walnuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.
- In a small bowl, whisk together the olive oil, walnut oil, vinegar, shallot, salt and pepper to form a vinaigrette.
- In a bowl, combine the endive and escarole. Drizzle with the vinaigrette and toss to coat the leaves evenly. Transfer to a serving platter and garnish with the Gorgonzola and walnuts. Serve immediately.
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