Endive With Blue Cheese Food

ENDIVE, BLUE CHEESE, AND PEAR SALAD

Endive, Blue Cheese, and Pear Salad image

Endive, blue cheese, and pear salad is an easy and elegant salad that you'll find yourself making again and again. Crispy greens, earthy walnuts, creamy blue cheese, and a flavor-packed vinaigrette guarantees that you'll love it.

Provided by Suzy Ashford

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

1 cup walnuts
One (5-oz) Corella, Williams or Bartlett pear
1 tablespoon lemon juice
2 Belgian endive (yellow or red variety) (leaves separated)
1/4 head frisée (torn into pieces)
7 ounces Roquefort, Gorgonzola, or other blue cheese
1 medium garlic clove (crushed and peeled)
1/2 teaspoon coarse sea salt
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil

Steps:

Preheat the oven to 350°F (180°C).
Place the walnuts on a rimmed baking sheet and roast until fragrant, 5 to 8 minutes. Keep careful watch as the walnuts go from not quite done to scorched quite quickly. Transfer the walnuts to a plate to cool.
Thinly slice the pear and toss it with the lemon juice in a salad bowl. Add the walnuts, endive, and frisée. Crumble the blue cheese over the top.
Using the back of a chef's knife, mash the garlic and coarse salt into a paste. (You can also do this with a mortar and pestle.) Add the garlic paste, mustard, and lemon juice to a bowl and whisk until combined. Whisk in the olive oil in a thin stream until the dressing thickens and emulsifies.
Drizzle the vinaigrette over the salad and gently toss to coat. Serve immediately.

Nutrition Facts : ServingSize 1 portion, Calories 521 kcal, Carbohydrate 13 g, Protein 16 g, Fat 47 g, SaturatedFat 13 g, Cholesterol 37 mg, Sodium 883 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 32 g

ENDIVE WITH TART APPLE DRESSING AND BLUE CHEESE

Endive with Tart Apple Dressing and Blue Cheese image

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

Categories Bon Appétit Salad Endive Blue Cheese Pecan Dinner Appetizer Lemon Juice Apple Juice Vinegar Healthy Fall Side Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 15

Ingredients

Nut Salsa
1/2 cup pecans
1/2 cup finely crumbled Bayley Hazen Blue or other firm blue cheese
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon fresh lemon juice
3/4 teaspoon gray sea salt or other coarse sea salt
1/4 teaspoon freshly ground black pepper
Dressing And Assembly
1/3 cup apple juice
2 tablespoons Champagne vinegar or white wine vinegar
1/4 teaspoon fresh lemon zest, plus more for serving
1 tablespoon fresh lemon juice
1 1/2 teaspoons olive oil
4 endive, preferably red, leaves separated

Steps:

Nut Salsa
Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12-15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
Dressing and Assembly
Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
Toss endive in a large bowl with half of dressing; season with salt.
Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.

ENDIVE WEDGES WITH BLUE CHEESE VINAIGRETTE

Endive Wedges with Blue Cheese Vinaigrette image

Prepare your own vinaigrette for this easy no-cook salad by simply shaking all the ingredients in a jar.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Number Of Ingredients 5

Ingredients

3 Belgian endives, cut into quarters, lengthwise
2 ounces creamy blue cheese
1/4 cup red-wine vinegar
1/3 cup extra-virgin olive oil
1/4 teaspoon ground black pepper

Steps:

Lay out quartered endive leaves on a platter.
Crumble blue cheese into a large jar. Using a fork, smash up the cheese a little bit in the jar.
Add to the jar vinegar, olive oil, and pepper. Put a lid tightly on the jar and shake the dressing until it's creamy and combined.
Pour a few tablespoons of dressing over the salad and serve immediately. Store extra dressing in the refrigerator.

ENDIVE AND BLUE CHEESE SALAD

Endive and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Spinach and Endive Salad With Pecans and Blue Cheese image

An elegant salad with a delicious maple syrup vinaigrette. The recipe says that each bite will be deliciously different, depending on what your fork picks up. Recipe is from Gourmet Today.

Provided by DailyInspiration

Categories Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons shallots, finely chopped
2 tablespoons white wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 Belgian endive, thinly sliced on a long diagonal
10 ounces baby spinach leaves
1 cup pecans, chopped and toasted (about 3 1/2 oz.)
1/2 cup dried cranberries
1/3 cup danish blue cheese, crumbled

Steps:

Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
Sprinkle salad with pecans, cranberries, and blue cheese.

APPLE ENDIVE SALAD

Apple Endive Salad image

Provided by Chef Abbie Gellman RD

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

Juice of 2 limes
1 teaspoon ginger (grated)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon apple cider vinegar
2 Granny Smith apples (thinly sliced)
2 heads endive (washed and torn)
4 ounces crumbled bleu cheese

Steps:

Combine limes, ginger, and vinegar in a bowl and mix well.
Place apples into the bowl and mix with dressing.
Place endive on 1 large plate or 4 small plates. Top with apples and dressing and bleu cheese.

APPLE & BLUE CHEESE ON ENDIVE

Apple & Blue Cheese on Endive image

This elegant appetizer features a creamy blue cheese and apple spread inside crunchy endive leaves. You can use pears instead of apples or use the spread to top crackers.-Katie Fleming, Edmonds, Washington

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 32 appetizers.

Number Of Ingredients 8

Ingredients

1 tablespoon lemon juice
1 tablespoon water
1 large red apple, finely chopped
2 celery ribs, finely chopped
3/4 cup crumbled blue cheese
3 tablespoons mayonnaise
4 heads Belgian endive, separated into leaves
1/2 cup chopped hazelnuts, toasted

Steps:

In a small bowl, combine lemon juice and water; add apple and toss to coat. Drain and pat dry. , Combine the apple, celery, blue cheese and mayonnaise; spoon 1 tablespoonful onto each endive leaf. Sprinkle with hazelnuts.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED BELGIAN ENDIVE AND BLUE CHEESE GRATINéE

Grilled Belgian Endive and Blue Cheese Gratinée image

Categories Cheese Dairy Leafy Green Appetizer Broil Vegetarian Backyard BBQ Casserole/Gratin Blue Cheese Fall Spring Winter Grill/Barbecue Endive Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

6 heads Belgian endive, each cut lengthwise into 5 slices
4 1/2 tablespoons olive oil
6 ounces blue cheese, crumbled
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh parsley

Steps:

Prepare barbecue (medium-high heat) and preheat broiler. Place endive in single layer on baking sheet. Brush endive with 4 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender, about 1 minute per side. Return to baking sheet. Sprinkle with cheese. Broil until cheese melts and bubbles, about 2 minutes. Transfer to platter. Drizzle with 1/2 tablespoon oil and vinegar. Top with parsley.

ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE

Endive Salad with Candied Walnuts, Orange Caramel Dressing and Blue Cheese image

You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.

Provided by Alex Guarnaschelli

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3/4 cup walnut halves
Kosher salt or flaky sea salt
Freshly ground black pepper
Nonstick cooking spray
1/3 cup sugar
2 tablespoons red wine vinegar
2 large oranges, 1 juiced (about 1/4 cup) and 1 peeled and supremed
2 tablespoons Dijon mustard
1 to 2 tablespoons extra-virgin olive oil
2 large yellow endives, leaves separated
1 small head radicchio, leaves separated
3/4 cup blue cheese crumbles
10 to 12 sprigs flat-leaf parsley, stemmed

Steps:

Preheat the oven to 350 degrees F.
Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.

ENDIVES WITH BLUE-CHEESE DRESSING AND WALNUTS

Endives with Blue-cheese Dressing and Walnuts image

Provided by Craig Claiborne And Pierre Franey

Categories for one, salads and dressings

Time 10m

Yield 1 serving

Number Of Ingredients 3

Ingredients

1 raw, unblemished endive
Blue-cheese dressing (see recipe)
1 tablespoon coarsely chopped walnuts, preferably black walnuts

Steps:

Arrange the endive, sliced in half lengthwise, on an individual serving dish. Spoon about two tablespoons of blue-cheese dressing over the cut halves. Sprinkle the tops with one tablespoon of chopped walnuts.

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Line a baking sheet with parchment paper and lightly coat the parchment with cooking spray. In a nonstick skillet, combine the pine nuts with 2 tablespoons of the honey. Cook over moderately high heat, stirring, until the nuts are golden and coated with honey, 4 minutes. Pour the nuts and honey onto the baking sheet. Using a spatula, spread the nuts in an even layer; let cool.
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ENDIVE SALAD RECIPE WITH PEARS AND BLUE CHEESE - FOOD NEWS

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ENDIVE, BLUE CHEESE: A GREAT SALAD REMEMBERED - BLUE KITCHEN

Endive Salad with Blue Cheese and Walnuts Serves 2 to 3 as an appetizer. 1/2 cup walnuts (or pecans) 2 tablespoons olive oil 2 teaspoons white balsamic vinegar [see Kitchen Notes] salt, freshly ground pepper to taste 2 [or 3] largish heads Belgian endive [see Kitchen Notes] 1/2 cup crumbled blue cheese [see Kitchen Notes] Preheat oven to 350ºF ...
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BLUE CHEESE - QUALITY CHEESE INC.

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