Winter Apple & Gorgonzola Endive Salad
This delightful Winter Apple & Gorgonzola Endive Salad brings together crisp Belgian endive, sweet tart Granny Smith apples, and rich, creamy Gorgonzola cheese, all enhanced by a light, homemade dressing that balances acidity and sweetness perfectly. It's an elegant yet simple dish that’s perfect for winter gatherings or as a refreshing starter. The dressing can easily be adapted for other salads, and the optional nuts add a satisfying crunch. Remember to slice the apple just before serving to maintain its vibrant color and freshness. Enjoy this palette of flavors and textures that embodies the essence of winter freshness!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Walnuts or pecans
1/4 cup (toasted and chopped)
Belgian endive
3 heads (leaves separated and sliced)
Granny Smith apple
1 (peeled and julienned)
Gorgonzola cheese
1/4 cup (crumbled (about 1 ounce))
Fresh chives
1 teaspoon (minced)
Cider vinegar
2 teaspoons (none)
Balsamic vinegar
1/2 teaspoon (none)
Honey
2 1/2 teaspoons (divided)
Extra virgin olive oil
2 tablespoons (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spread the walnuts or pecans in a shallow baking pan and toast them in the preheated oven for about 10 minutes, or until fragrant. Remove from the oven and let them cool. Once cooled, chop the nuts into smaller pieces.
3
In a small bowl, whisk together the cider vinegar, balsamic vinegar, and 1/2 teaspoon of honey. Slowly drizzle in the extra virgin olive oil while whisking continuously until the mixture is well emulsified. Season the dressing with salt and pepper to taste.
4
Carefully separate the outer leaves from each endive, keeping them intact. On each of the 4 plates, arrange 3 whole outer leaves for presentation. For the rest of the endive, chop it crosswise into 1/4-inch thick slices and place them in a large mixing bowl.
5
Peel the Granny Smith apple and use a mandoline or sharp knife to slice it thinly lengthwise from each side, avoiding the core. Stack the slices and cut them into thin julienne strips.
6
Add the chopped endive to the mixing bowl, along with half of the dressing. Toss everything gently to combine and ensure the endive is evenly coated.
7
Distribute the dressed endive among the plates, mounding it on top of the whole leaves. Top each salad with crumbled Gorgonzola, the toasted nuts, and the julienned apple strips.
8
Finally, sprinkle with minced chives and season with additional salt and pepper if desired. Drizzle the remaining 2 teaspoons of honey over the salads for a touch of sweetness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main components of the Winter Apple & Gorgonzola Endive Salad?
The salad consists of Belgian endive, Granny Smith apples, Gorgonzola cheese, toasted walnuts or pecans, and a honey-based vinaigrette.
How do I prepare the nuts for this recipe?
Spread walnuts or pecans in a baking pan and toast them at 350°F (175°C) for about 10 minutes until fragrant, then chop them once cooled.
What is the recommended oven temperature for toasting the nuts?
The oven should be preheated to 350°F (175°C).
What kind of apple is best for this salad?
The recipe specifically calls for a Granny Smith apple because of its sweet-tart flavor and crisp texture.
How should I cut the apple?
The apple should be peeled and then sliced into thin julienne strips using a mandoline or a sharp knife.
How do I keep the apple from browning?
Slice the apple just before serving to maintain its vibrant color and freshness.
What ingredients are in the salad dressing?
The dressing is made from cider vinegar, balsamic vinegar, 1/2 teaspoon of honey, extra virgin olive oil, salt, and pepper.
How do I emulsify the dressing?
Whisk the vinegars and honey together, then slowly drizzle in the olive oil while whisking continuously.
How should the Belgian endive be prepared?
Separate the outer leaves for presentation and chop the remaining heads crosswise into 1/4-inch thick slices.
How do I arrange the salad for presentation?
Place three whole outer endive leaves on each plate and mound the dressed, chopped endive on top of them.
What kind of cheese is used in this recipe?
The recipe uses 1/4 cup of crumbled Gorgonzola cheese.
Is this salad suitable for vegetarians?
Yes, this is a vegetarian-friendly salad.
How much honey is used in total?
A total of 2 1/2 teaspoons of honey is used: 1/2 teaspoon in the dressing and 2 teaspoons for drizzling at the end.
What herbs are used for garnishing?
One teaspoon of minced fresh chives is used to sprinkle over the finished salad.
Can I use pecans instead of walnuts?
Yes, the recipe allows for either walnuts or pecans based on your preference.
How many heads of endive are required?
The recipe requires 3 heads of Belgian endive.
How much olive oil is needed for the dressing?
You will need 2 tablespoons of extra virgin olive oil.
When should I add the dressing to the endive?
Add half of the dressing to the chopped endive in a mixing bowl and toss gently before plating.
What is the final step before serving?
The final step is to sprinkle with chives, add salt and pepper if desired, and drizzle the remaining honey over the salad.
What makes this salad appropriate for winter?
It uses seasonal winter ingredients like Belgian endive, apples, and hearty nuts, making it a fresh choice for the colder months.
Is the apple peeled or unpeeled?
The instructions specify to peel the Granny Smith apple.
How thick should the endive slices be?
The endive should be chopped crosswise into 1/4-inch thick slices.
How much Gorgonzola is needed in weight?
1/4 cup of crumbled Gorgonzola is approximately 1 ounce.
Can the dressing be used for other salads?
Yes, the dressing is versatile and can easily be adapted for other types of salads.
What tools can I use to julienne the apple?
You can use either a mandoline or a sharp knife to achieve thin julienne strips.
How many plates does this recipe serve for presentation?
The recipe provides instructions for arranging the salad on 4 individual plates.
What is the texture profile of this salad?
The salad offers a mix of crisp (endive and apple), creamy (Gorgonzola), and crunchy (toasted nuts) textures.
Does this recipe include balsamic vinegar?
Yes, it uses 1/2 teaspoon of balsamic vinegar in the dressing.
What is the purpose of the whole endive leaves?
The whole outer leaves are kept intact to serve as a decorative base for the mounded salad on each plate.
Can I substitute the honey?
While the recipe calls for honey to balance the acidity, you could likely use maple syrup or agave as a vegan-friendly substitute.