Recipe courtesy of Mary Sue Milliken and Susan Feniger

Curly Endive, Apple, and Gorgonzola Salad

  • Level: Easy
  • Yield: 6 servings
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3 small heads curly endive, preferably frisee

3 large Granny Smith apples

1 1/2 cups heavy cream

3 ounces Gorgonzola, crumbled

3/4 cup red wine vinegar

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper


  1. Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
  2. Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.
  3. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
  4. At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.
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