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.

How to Make It

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per serving.

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Ratings & Reviews

kalalau21's Review

kalalau21
January 15, 2012
I've been looking for an endive salad recipe and came across this one. Super yummy!! I didn't have sherry vinegar, so I used half balsamic, and half rice vinegar...still worked