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Autumn Apple Salad

Photo: Annabelle Breakey; Styling: Dan Becker
Yield Serves 4
Time: 25 minutes. This classic salad is best right now, when apples are at their peak.


  • 4 ounces gorgonzola cheese, divided
  • 2 tablespoons Champagne vinegar
  • 1/4 cup olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 Fuji apples, thinly sliced
  • 4 heads Belgian endive, separated
  • 1/2 cup toasted walnuts

Nutrition Information

  • calories 376
  • caloriesfromfat 77 %
  • protein 8.8 g
  • fat 32 g
  • satfat 8.7 g
  • carbohydrate 18 g
  • fiber 3.8 g
  • sodium 395 mg
  • cholesterol 25 mg

How to Make It

  1. In a medium bowl, combine 2 oz. cheese with vinegar and olive oil, using a fork to mash cheese. Season to taste with salt and pepper.

  2. In another bowl, toss apples and endive with half the dressing, then divide evenly onto 4 plates. Crumble remaining 2 oz. cheese over each salad and top with walnuts, then drizzle with remaining dressing.

  3. Note: Nutritional analysis is per serving.