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Endive Salad with Bacon, Gorgonzola, and Avocado

Annabelle Breakey
Cook time 20 mins
Yield Makes 4 to 6 servings
We like to toss this salad together for a casual presentation, but if you want to dress it up for a dinner party, keep the endive leaves whole, arrange them on a platter, fill them with the avocado-bacon-gorgonzola mixture, and drizzle with vinaigrette.


  • 5 slices (about 5 oz.) thick-cut bacon
  • 4 large heads Belgian endive, trimmed and coarsely chopped
  • 2 ripe avocados, chopped
  • 1/2 cup gorgonzola cheese, crumbled
  • 2 tablespoons minced shallot
  • 1 tablespoon sherry vinegar
  • 1/4 cup extra-virgin olive oil

Nutrition Information

  • calories 322
  • caloriesfromfat 87 %
  • protein 7 g
  • fat 31 g
  • satfat 7.4 g
  • carbohydrate 8.3 g
  • fiber 2.8 g
  • sodium 295 mg
  • cholesterol 17 mg

How to Make It

  1. In a large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown, about 6 minutes total. Remove bacon from pan and drain on paper towels, then crumble into small pieces.

  2. In a medium serving bowl, combine bacon, endive, avocado, and gorgonzola. Set aside. In a small bowl, whisk together shallot and vinegar. Gradually drizzle in olive oil, whisking, until dressing is emulsified. Pour vinaigrette over salad and toss to coat. Serve immediately.

  3. Note: Nutritional analysis is per serving.