Notes: Endive is a beautiful crisp salad leaf, popular in the ‘80s for cocktail parties. Endive leaves are the perfect edible spoon, and people loved to fill them with cheese, crab salad, really anything (I still do at home; they make the best snacking ever). There is another endive which has curly leaves and a much more bitter flavor, but the one you are looking for is know as Belgian endive; it’s shaped like a torpedo and comes in both red and green. When you can, buy both colors; the mix brings an extra level of beauty to the plate.
Ingredients: 4 heads Belgian endive
2 organic Fuji apples, or your favorite apple
2 tablespoons champagne vinegar
6 tablespoons extra-virgin olive oil
Salt
6 ounces (3/4 cup) crumbed gorgonzola cheese, or you favorite blue cheese (please do not buy already-crumbed stuff)
Instructions:
1.Cut each endive head in half lengthwise
and remove core. Separate leaves and wash gently in cold water. Slice apple
very thinly, either with a mandolin or by hand. Place apple slices and endive
in a bowl and toss lightly with vinegar, olive oil, and a pinch of salt. Divide
among serving plates and garnish with cheese.
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