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
How to Make It
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.
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.
Note: Nutritional analysis is per serving.
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