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

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.

 
 

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