Endive Salad

 Endive Salad

Ingredients:

• 5 slices thick-cut bacon (about 5 oz)

• 2 large or 4 small heads of Belgian endive, trimmed & coarsely chopped

• 2 ripe avocados, chopped

• 1⁄2 cup gorgonzola cheese, crumbled

• 2 tbsp minced shallot

• 1 tbsp sherry vinegar

• 1⁄4 cup extra-virgin olive oil

Instructions:

1. In a large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown, for about 6 minutes. Remove bacon from pan and drain on paper towels, then crumble into small pieces.

2. Combine bacon, endive, avocado, and gorgonzola in a medium serving bowl and set aside.

3. In a small bowl, whisk together the shallot and vinegar. Gradually drizzle in olive oil, whisking until the dressing is emulsified. Pour the vinaigrette over the salad and toss to coat. Serve immediately.

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