ENDIVE SALAD WITH GORGONZOLA, APPLE, AND HAZELNUTS

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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

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

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.

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