Escarole and Endive Salad with Walnuts
Gorgonzola cheese and walnuts pair nicely with these flavorful greens for a satisfying light lunch. Leave off the cheese and it still tastes delicious. Photo source: Williams Sonoma
| Yield: 4-6 servings | Time: 15 minutes |
Ingredients
1/2 cup walnut halves
3 Tbs. extra-virgin olive oil
1 Tbs. walnut oil
2 Tbs. red wine vinegar
1 shallot, minced
Salt and freshly ground pepper, to taste
Endive, about ½ lb., carefully rinsed and torn into 2-inch pieces
Escarole, about 1/2 lb., carefully rinsed and torn into 2-inch pieces
Gorgonzola cheese, crumbled
Preparation
Preheat an oven to 350°F. Toast the walnuts until lightly browned and fragrant, 5 to 7 minutes.
In a small bowl, whisk together the olive oil, walnut oil, vinegar, shallot, salt and pepper to form a vinaigrette.
Toss greens with the vinaigrette and add Gorgonzola and walnuts.
Rebecca Shaefer is a professional chef who uses only locally sourced foods grown in her garden or near her home in Virginia.
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