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Endive Pear/Apple, Walnut & Gorgonzola Salad

Dana Reinhardt
Prep time15 minutes
Cook time4 minutes
DifficultySimple
Serves6
Average: 4.7 (3 votes)Your rating: None

Dressing

  • 4 Tbsp. sherry vinegar
  • 1 Tbsp. Dijon mustard
  • ¼ cup walnut oil
  • ¼ cup extra virgin olive oil
  • 1 tsp. kosher salt

Salad

  • 4 heads Windset Farms™ Vivo™ Belgian Endives
  • 2 Asian or Bosc pears or apples
  • 1 cup walnuts
  • 1/3 cup dried cranberries
  • 2 cups baby greens
  • 3 oz. Gorgonzola cheese, crumbled

Instructions:

  1. Preheat oven to 400ºF.
  2. Spread walnuts on a baking sheet and toast in oven for 4 minutes, or until golden. Cool and chop.
  3. For the dressing, whisk together  sherry vinegar and Dijon mustard. Whisk in walnut and olive oils and season with salt.
  4. Slice Vivo™ endives and pears (or apples) and combine with walnuts, cranberries and greens.
  5. Add vinaigrette and toss to coat.
  6. Arrange salad on 6 plates and top with Gorgonzola.

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avocado (11), balsamic vinegar (11), basil (19), butter (26), butter lettuce (9), canola oil (27), chicken stock (17), chili flakes (9), cilantro (31), cucumber (28), cumin (8), eggplant (23), eggs (27), flour (12), garlic (58), ginger (15), green onion (12), honey (17), lemon juice (16), lemons (13), lime (12), mayonnaise (13), mint (13), olive oil (74), onion (14), oregano (9), Parmesan cheese (11), parsley (22), peppers (80), red onions (13), red wine vinegar (13), rice vinegar (9), shallot (23), thyme (13), tomatoes (95)

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