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Endive Salad with Bacon, Avocado and Gorgonzola Recipe
Creamy Fresh Hass Avocados combine with crisp Belgian endive, bacon, gorgonzola cheese and a pear chiffon dressing.
Prep Time:
15 minutes
Total Time:
15 minutes
Re-Calculate: Ingredients
Ingredients:
- 1 fresh pear, peeled, cored and chopped
- 1 tsp. diced green onion, white part only
- 2 Tbsp. white balsamic vinegar
- 2 Tbsp. water
- 1 tsp. Dijon mustard
- 1 tsp. sea salt
- 3 Tbsp. canola oil
- Fresh ground pepper, optional
- 16 oz. Belgian endives, cleaned, cored and chopped
- 1 ripe, Fresh Hass Avocados, seeded, peeled and chopped
- 2 strips cooked bacon, crumbled
- 2 oz. Gorgonzola cheese, crumbled
- 1 small shallot, peeled and finely minced
Instructions:
- To make the pear chiffon dressing: combine the pear, green onion, vinegar, water, mustard and sea salt in a blender and purée until smooth. With the blender running, slowly add the oil in a thin stream until the dressing is emulsified. Taste and adjust seasonings, adding pepper if desired. Pour into a small serving bowl and set aside.
- Divide chopped endive among individual salad bowls or plates.
- Top endive with the avocado, bacon, Gorgonzola cheese and shallot.
- Serve with the pear chiffon dressing.
Serving Suggestions:
Also try serving individual Belgian endive leaves stuffed with the avocado, bacon, cheese and shallot with a light drizzle of the pear chiffon dressing.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Category:
Salad
Beverage Pairing:
Nice with a glass of Riesling wine. 
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