Ingredients
4 heads Belgian endive
2 organic Fuji apples, or your favorite apple
2 tablespoons champagne vinegar
6 tablespoons extra-virgin olive oil
Salt
6 ounces (3/4 cup) crumbed gorgonzola cheese, or you favorite blue cheese (please do not buy already-crumbed stuff)
Directions
1. Cut each endive head in half lengthwise and remove core. Separate leaves and wash gently in cold water. Slice apple very thinly, either with a mandolin or by hand. Place apple slices and endive in a bowl and toss lightly with vinegar, olive oil, and a pinch of salt. Divide among serving plates and garnish with cheese.
Total Time: 10 minutes
Servings: 6
Recipe by The Kitchen Cafe - Boulder, CO.
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