Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Curly Endive, Apple, and Gorgonzola Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 326
- Total Fat
- 26
- Saturated Fat
- 16
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 92
- Sodium
- 533
Ingredients
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
Directions
- 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.
- Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.
- Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
- At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.