Radicchio and Endive Salad with Gorgonzola and Honey Vinaigrette

June 25, 2013 Published by Dina

Radicchio and endive are slightly bitter salad greens (or reds) that combine wonderfully with the creamy gorgonzola. To bridge the flavours I like it with honey vinaigrette and a scattering of crunchy walnuts. It’s truly a treat. When making this salad I prefer to chop both radicchio and endive with a knife into ribbons. I find that it’s easier to eat this way and with every forkful you get some of each of the leaves, cheese and walnuts for a full spectrum of flavours. Sometimes, especially in the fall, I add pear into the salad, sliced or cut into sticks or even pear wedges that have been roasted and caramelized first. See? That’s the problem with offering a recipe. There are always so many other ways to serve the same basic dish. Where do you stop?


1/2 small radicchio, shredded

1 plump Belgian endive, cut horizontally into thin slices

A handful of chopped flat leaf parsley

1/3 cup walnuts pieces

Honey vinaigrette:

3 tablespoons olive oil
2 tablespoon good honey
Juice from 1/2 a lemon

Best quality gorgonzola


Shred both the radicchio and Belgian endive into a bowl.

Add the chopped parsley and toss to combine.

Mix the vinaigrette ingredients until smooth.

Arrange salad on a plate, drizzle with the vinaigrette, top with pieces of gorgonzola and scatter walnuts over.

Serve nicely chilled with good crusty bread and additional vinaigrette as necessary.



Radicchio and endive salad with gorgonzola and honey vinaigrette
Gorgonzola and pears
Belgian Endive and Radicchio



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