Radicchio and Endive Salad with Gorgonzola and Honey Vinaigrette
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
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.