Tuesday, May 15, 2018

Endive Arugula Salad with Gorgonzola and Blood Orange Vinaigrette

Ahh patio weather. Here in Michigan we wait so patiently to enjoy fresh meals outside, so once it's actually nice out Josh and I love eating fresh meals like this one on the deck. This salad is not only beautiful,  but the contrast of flavors makes it irresistible (the peppery arugula, tart grapes, sweet vinaigrette and nutty gorgonzola and pecans). The endive adds a great color contrast as well - I like doing a combo of purple and green. Serve this as is or if you would like to add a protein, I recommend adding grilled beef tenderloin.


1. Arrange endive leaves and arugula on a large serving platter. Top evenly with cheese, grapes and pecans.


2. Whisk the vinaigrette ingredients together in a small mixing bowl. Drizzle the salad lightly with vinaigrette. Serve the remaining dressing on the side. 






Endive Arugula Salad with Gorgonzola and Blood Orange Vinaigrette
Serves 4

All you need:
1 cup endive leaves
4 cups baby arugula
2 oz. gorgonzola cheese, crumbled
1 cup green grapes, halved
1/2 cup roasted salted pecan halves

Vinaigrette
Zest and juice of 2 blood oranges
1/4 cup olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly cracked black pepper, to taste

All you do:
1. Arrange endive leaves and arugula on a large serving platter. Top evenly with cheese, grapes and pecans.
2. Whisk the vinaigrette ingredients together in a small mixing bowl. Drizzle the salad lightly with vinaigrette. Serve the remaining dressing on the side. 


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