Endive & Gorgonzaola Salad
¼ cup walnuts
3 T. OLIVE MILL Red Apple Balsamic
2 t. honey
2 T. OLIVE MILL olive oil
3 Belgian endives
1 Granny Smith apple
¼ c. crumbled gorgonzola cheese (1 oz.)
1 t. minced chives
Preheat oven to 350. 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 vinegar and honey, add oil whisking thoroughly. Season 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 ¼” thick slices and put in a large bowl. Peel apple, thinly slice, then cut julienne style. Toss endive with dressing and divide among plates, mounding on whole leaves. Top salads with gorgonzola, walnuts, apple, chives.
