Italian Harvest Salad
Serving Size / Yield
3 servings
Ingredients
- 3 Belgian endive, separated into leaves
- 2 Tbs. olive oil
- 1 Tbs. lemon juice
- salt
- pepper
- 1 med. red apple, cored and thinly sliced
- 2 green onions, thinly sliced
- 4 oz. gorgonzola, crumbled
- 1/2 C. toasted walnuts
Directions
Spread the endive leaves out on 3 plates. In a medium bowl, whisk together the oil, lemon juice and salt and pepper to taste. Add the apple and onions. Toss. Add gorgonzola and toss gain. Scoop salad mixture onto the base of each endive. Sprinkle each with walnuts and serve.
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