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236-artwork

Endive salad with Figs and Gorgonzola

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October 12, 2015

A kaleidoscope for your senses

Ingredients

1 bulb Endive

½ bulb Radicchio

5 stalks fresh asparagus

4 fresh Figs

2 tablespoons Toasted Almonds

Gorgonzola Cheese

Honey-Truffle Vinaigrette

Directions

1Cut to ¼” thin pieces the endive and radicchio. Shave thinly the asparagus.

2place them in a salad bowl. Gently toss them with the honey-truffle vinaigrette.

3Sprinkle on top the toasted almonds and the fresh figs, cut in quarters.

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