Indiva & Gorgonzola Recipe

Time30m

Serves4

Belgium Endive, Bacon, Cherry Tomato, Blue Cheese

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Ingredients

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1
Prepare the Ingredients
Wash the Belgium endive and cherry tomatoes. Cut the endive into halves or quarters, depending on your preference. Halve the cherry tomatoes.
2
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy. Remove and place on paper towels to drain the excess fat. Once cooled, crumble the bacon into small pieces.
3
Sauté the Endive
In the same skillet, add olive oil and place the endive pieces cut side down. Sauté for about 3-4 minutes until they are slightly browned and tender. Season with salt and pepper.
4
Combine Ingredients
In a large bowl, combine the sautéed endive, cherry tomatoes, crumbled bacon, and Gorgonzola cheese. Toss gently to mix all ingredients.
5
Serve
Transfer the mixture to a serving platter, garnish with fresh parsley, and serve warm.