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
Freshly ground black pepper
2 Fuji apples, thinly sliced
4 heads Belgian endive, separated
1/2 cup toasted walnuts
How to Make It
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.
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.
Note: Nutritional analysis is per serving.
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