Salad D’endives Au Gorgonzola Recipe

Toast and caramelize walnuts

Line a baking sheet with parchment or have a plate ready. In a medium nonstick skillet over medium heat, add the walnuts and toast, stirring frequently, for 3–4 minutes until they become aromatic and lightly browned.

Reduce heat to medium-low. Add the granulated sugar and the butter to the skillet with the walnuts. Stir constantly so the sugar melts and coats the nuts evenly (about 2–3 minutes). The mixture should become glossy and syrupy without burning. If it thickens too much, remove from heat briefly and continue stirring off heat.

Quickly transfer the caramelized walnuts onto the prepared parchment and spread them into a single layer. Sprinkle with a pinch of sea salt. Let cool completely (about 10–15 minutes); the coating will harden. Break into bite-size pieces once cool.

Make the dressing

In a small bowl or jar, combine the white wine vinegar, Dijon mustard, honey, minced shallot, salt, and black pepper. Whisk briefly to dissolve the salt and mustard.

While whisking continuously, drizzle in the extra-virgin olive oil in a slow, steady stream to emulsify the dressing. Taste and adjust seasoning — add a little more honey if you prefer sweeter, or more vinegar for brightness. Set aside at room temperature for the flavors to marry (5–10 minutes).

Prepare endives and apple

Rinse the endives, trim the stem end just enough to remove the core while keeping leaves intact, then separate the leaves into individual sections. Pat dry thoroughly with paper towels or a salad spinner. Core the apple and thinly slice into matchsticks or thin rounds; toss lightly in a splash of lemon juice (optional) to prevent browning.

If using mixed baby lettuces, place them in a large salad bowl. Add the separated endive leaves and sliced apple.

Crumble the gorgonzola into small pieces over the greens and apples.

Drizzle about half the dressing over the salad and gently toss (or, if arranging on individual plates, lightly dress just before serving) to coat evenly. Add more dressing to taste — avoid overdressing, endives benefit from a moderate amount so their bitter crunch remains pronounced.

Scatter the cooled caramelized walnut pieces over the top. Finish with an extra crack of black pepper if desired. Serve immediately so the walnuts remain crisp.