Endive Salad with Gorgonzola, Apple, and Hazelnuts

Prep Time:
15 mins
Total Time:
15 mins

This salad -- boasting tangy apples, funky Gorgonzola, and crunchy hazelnuts -- is satisfying enough to pack for a light lunch.


  • ¼ cup blanched hazelnuts (skinless)

  • 2 tablespoons olive oil

  • 2 tablespoons white-wine vinegar

  • Coarse salt and ground pepper

  • 2 heads Belgian endive, halved lengthwise, cored, and sliced ½ inch wide lengthwise

  • 2 ounces Gorgonzola cheese, crumbled (½ cup), plus more for garnish (optional)

  • 1 Fuji or Gala apple, halved, cored, and thinly sliced


  1. Preheat oven to 350 degrees. Place hazelnuts on a rimmed baking sheet, and toast until golden, 5 to 8 minutes. Let cool; coarsely chop, and set aside.

  2. In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add endive, apple, Gorgonzola, and hazelnuts; toss gently to combine. Serve immediately, garnished with more Gorgonzola, if desired.

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