Escarole and Endive Salad with Gorgonzola and Walnuts

Name: Escarole and Endive Salad with Gorgonzola and Walnuts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup walnut halves; 3 Tbs. extra-virgin olive oil; 1 Tbs. walnut oil; 2 Tbs. red wine vinegar; 1 shallot, minced; Salt and freshly ground pepper, to taste; 4 heads Belgian endive, about 1 lb. total, cored <br> &nbsp and leaves separated; 1 head escarole, about 1/2 lb., carefully rinsed <br> &nbsp and torn into 2-inch pieces; 3 oz. Gorgonzola cheese, crumbled

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Escarole and Endive Salad with Gorgonzola and Walnuts

Escarole is part of the chicory family, along with Belgian endive and radicchio. While many vegetables are prized for their delicate flavors, members of this clan are appreciated for their slightly bitter taste. When eaten raw, they pair especially well with more strongly flavored, rich ingredients, such as nuts, cheeses and fruits.

Prep Time 15 minutes

Cook Time 5 minutes

Servings 6

Serves 6.

Ingredients

1/2 cup walnut halves
3 Tbs. extra-virgin olive oil
1 Tbs. walnut oil
2 Tbs. red wine vinegar
1 shallot, minced
Salt and freshly ground pepper, to taste
4 heads Belgian endive, about 1 lb. total, cored and leaves separated
1 head escarole, about 1/2 lb., carefully rinsed and torn into 2-inch pieces
3 oz. Gorgonzola cheese, crumbled

Directions

Preheat an oven to 350°F.

Spread the walnuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.

In a small bowl, whisk together the olive oil, walnut oil, vinegar, shallot, salt and pepper to form a vinaigrette.

In a bowl, combine the endive and escarole. Drizzle with the vinaigrette and toss to coat the leaves evenly. Transfer to a serving platter and garnish with the Gorgonzola and walnuts. Serve immediately.

Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).