Endive Gorgonzola Food

ENDIVE SALAD WITH GORGONZOLA, APPLE, AND HAZELNUTS

Endive Salad with Gorgonzola, Apple, and Hazelnuts image

This salad -- boasting tangy apples, funky Gorgonzola, and crunchy hazelnuts -- is satisfying enough to pack for a light lunch.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

Ingredients

1/4 cup blanched hazelnuts (skinless)
2 tablespoons olive oil
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
2 heads Belgian endive, halved lengthwise, cored, and sliced 1/2 inch wide lengthwise
2 ounces Gorgonzola cheese, crumbled (1/2 cup), plus more for garnish (optional)
1 Fuji or Gala apple, halved, cored, and thinly sliced

Steps:

Preheat oven to 350 degrees. Place hazelnuts on a rimmed baking sheet, and toast until golden, 5 to 8 minutes. Let cool; coarsely chop, and set aside.
In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add endive, apple, Gorgonzola, and hazelnuts; toss gently to combine. Serve immediately, garnished with more Gorgonzola, if desired.

GORGONZOLA TOMATOES ON ENDIVE

Gorgonzola Tomatoes on Endive image

This simple yet elegant appetizer takes advantage of a timesaving ingredient - bottled salad dressing. You'd never guess!

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 20 appetizers.

Number Of Ingredients 6

Ingredients

20 leaves Belgian endive (about 2 heads)
2 medium tomatoes, seeded and finely chopped
3 green onions, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup balsamic vinaigrette

Steps:

Arrange endive on a serving platter. In each leaf, layer the tomatoes, green onions, cheese and walnuts. Drizzle with vinaigrette. Chill until serving.

Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ENDIVE WITH GORGONZOLA AND HOT HONEY

Endive with Gorgonzola and Hot Honey image

A gorgonzola dolce is extra creamy and a little sweet. The addition of hot honey in these endive cups brings that sweet cream forward and balances nicely with the boldness of the blue cheese.

Provided by Food Network Kitchen

Categories appetizer

Time 10m

Yield About 24 endive with gorgonzola

Number Of Ingredients 5

Ingredients

2 heads Belgian endive, separated into leaves
1/2 pound gorgonzola dolce cheese
Hot honey, for drizzling
Chopped toasted pecans, for topping
Chopped fresh chives, for topping

Steps:

Arrange the endive leaves on a platter. Spread about 1 heaping teaspoon of the cheese on each endive leaf, then drizzle with honey.
Sprinkle the endive with pecans and chopped chives.

ENDIVE AND GORGONZOLA SALAD

Endive and Gorgonzola Salad image

Categories Salad Fruit Side Quick & Easy Blue Cheese Apple Walnut Fall Healthy Endive Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/4 cup walnuts
2 teaspoons cider vinegar
1/2 teaspoon balsamic vinegar
2 1/2 teaspoons honey
2 tablespoons extra-virgin olive oil
3 Belgian endives
1 Granny Smith apple
1/4 cup crumbled Gorgonzola cheese (about 1 ounce)
1 teaspoon minced fresh chives

Steps:

Preheat oven to 350°F.
In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.

APPLE, ENDIVE & GORGONZOLA SALAD

Apple, Endive & Gorgonzola Salad image

This recipe from Gourmet Magazine (October 1998) makes a wonderfully simple and delicious winter salad. The dressing is fabulous and you may want to try it on other salads. (Also, this makes a lightly dressed salad, some may want to double the dressing. Cut the apple soon before serving so that it does not brown. You can also try this with raw (untoasted) or candied nuts. Enjoy!

Provided by blucoat

Categories Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup walnuts or 1/4 cup pecans
3 Belgian endive
1 granny smith apple
1/4 cup crumbled gorgonzola (about 1 ounce)
1 teaspoon minced fresh chives
2 teaspoons cider vinegar
1/2 teaspoon balsamic vinegar
2 1/2 teaspoons honey
2 tablespoons extra virgin olive oil

Steps:

Preheat oven to 350°F.
In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.

BELGIAN ENDIVE AND GORGONZOLA DRESSING

Belgian Endive and Gorgonzola Dressing image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1/2 pound Belgian endive
1 ounce Gorgonzola or Roquefort (2 tablespoons)
3 tablespoons plain nonfat yogurt
1 tablespoon brandy
Pinch cayenne

Steps:

Trim, wash and dry endive leaves; arrange on two salad plates.
In a small bowl, mash cheese with yogurt, brandy and cayenne and mix well.
Spoon dressing over leaves.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 196 milligrams, Sugar 2 grams

ENDIVE SALAD WITH APPLES, WALNUTS AND GORGONZOLA

Endive Salad with Apples, Walnuts and Gorgonzola image

Categories Salad Cheese Fruit Leafy Green Nut Side Lunch Blue Cheese Apple Walnut Winter Endive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/4 cup walnut oil
1/4 cup Sherry wine vinegar
1 large shallot, minced
5 heads Belgian endive, halved lengthwise, cut into matchstick-size strips
4 cups lightly packed arugula (about 6 large bunches)
2 medium-size Red Delicious apples, cored, quartered, thinly sliced
1 cup coarsely chopped walnuts
1 cup crumbled Gorgonzola cheese (about 4 1/2 ounces)

Steps:

Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper.
Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.

ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING

Endive and Pear Salad With Gorgonzola Cream Dressing image

Make and share this Endive and Pear Salad With Gorgonzola Cream Dressing recipe from Food.com.

Provided by Oolala

Categories Salad Dressings

Time 13m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
4 heads Belgian endive, large, sliced
1 large pear, halved, cored, sliced
1/3 cup sour cream
1/3 cup plain yogurt
1 1/4 cups gorgonzola, crumbled
salt
pepper
1/2 cup hazelnuts, toasted, husked
fresh chives, chopped

Steps:

Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.

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Estimated Reading Time 1 min

Prepare a medium-high (350°F to 375°F) charcoal or gas grill fire. Clean and lightly oil the grill grate.
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