Recipe: Escarole with Endive Salad with Gorgonzola and Walnuts

ESCAROLE WITH ENDIVE SALAD
WITH GORGONZOLA AND WALNUTS

Escarole is part of the chicory family, along with Belgian endive and radicchio. While many vegetables are prized for their delicate flavors, members of this clan are appreciated for their slightly bitter taste. When eaten raw, they pair especially well with more strongly flavored, rich ingredients, such as nuts, cheeses, and fruits.

1/2 cup walnut halves
3 Tbsp. extra-virgin olive oil
1 Tbs. walnut oil
2 Tbsp. red wine vinegar
1 shallot, minced
Salt and freshly ground pepper, to taste
4 heads Belgian endive, about 1 lb. total, cored and leaves separated
1 head escarole, about 1/2 lb., carefully rinsed and torn into 2-inch pieces
3 oz. Gorgonzola cheese, crumbled

Preheat an oven to 350 degrees F.

Spread the walnuts on a baking sheet and toast until lightly browned and fragrant, 5 to 7 minutes. Remove from the oven and let cool.

In a small bowl, whisk together the olive oil, walnut oil, vinegar, shallot, salt and pepper to form a vinaigrette.

In a bowl, combine the endive and escarole. Drizzle with the vinaigrette and toss to coat the leaves evenly. Transfer to a serving platter and garnish with the Gorgonzola and walnuts. Serve immediately.

Servings: 6
Source: The CBS Early Show/The Early Show co-anchor Hannah Storm worked with Ritchie, a San Francisco-based food writer, cooking teacher and host of the long-running Ultimate Kitchens on the Food Network, and author of Party Appetizers: Small Bites, Big Flavors.