Handheld Endive Salad with Gorgonzola, Walnuts, and Cranberries Recipe
Introduction
This handheld endive salad is a fresh and elegant appetizer that combines crisp endive leaves with creamy gorgonzola, crunchy walnuts, and sweet dried cranberries. It’s perfect for serving at parties or as a light, refreshing snack.
Ingredients
- 2 endive
- ¼ cup gorgonzola, crumbled
- ½ cup walnuts, raw, toasted, or candied
- Herbs such as chives or parsley, for garnish
- Dried cranberries or pomegranate seeds
- Honey, to drizzle
- Salt and pepper, to taste
Instructions
- Step 1: Cut off the ends of the endive and separate the leaves carefully. Arrange the leaves on a serving platter to create individual salad cups.
- Step 2: Top each endive leaf with crumbled gorgonzola, walnuts, and your choice of dried cranberries or pomegranate seeds. Garnish with chopped herbs, drizzle lightly with honey, and season with salt and pepper before serving.
Tips & Variations
- For extra crunch and sweetness, try using candied walnuts. Substitute gorgonzola with blue cheese or feta for a different flavor.
- Fresh herbs like mint or tarragon can add a unique twist to the garnish.
Storage
It’s best to assemble this salad just before serving to keep the endive crisp. If you need to prepare ingredients ahead, store chopped walnuts and crumbled cheese separately in airtight containers for up to 3 days. Assembled salad should be eaten immediately for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of nuts instead of walnuts?
Yes, pecans or almonds work well and bring their own unique crunch and flavor to the salad.
Is there a good substitute for gorgonzola?
If you prefer a milder cheese, feta or goat cheese are excellent alternatives that still complement the endive’s bitterness.
PrintHandheld Endive Salad with Gorgonzola, Walnuts, and Cranberries Recipe
This Handheld Endive Salad is a fresh and elegant appetizer featuring crisp endive leaves filled with tangy gorgonzola, crunchy walnuts, and sweet dried cranberries or pomegranate seeds. Drizzled with honey and seasoned with salt and pepper, it’s a perfect bite-sized salad for entertaining or a light snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Ingredients
- 2 endive heads
- ¼ cup gorgonzola cheese, crumbled
- ½ cup walnuts, raw, toasted or candied
- Fresh herbs such as chives or parsley, finely chopped for garnish
- ¼ cup dried cranberries or pomegranate seeds
- Honey, to drizzle
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Prepare the Endive: Trim the ends off the endive heads carefully, then gently separate the leaves to use as individual handheld cups. Arrange the leaves evenly on a serving platter to form a base for the salad.
- Add Toppings: Layer each endive leaf with crumbled gorgonzola cheese and a sprinkle of walnuts, choosing raw, toasted, or candied based on your preference for texture and sweetness.
- Garnish and Sweeten: Scatter fresh herbs like chopped chives or parsley over the salad, add dried cranberries or pomegranate seeds for bursts of sweetness, then lightly drizzle honey across all the leaves. Finally, season with salt and freshly ground black pepper to enhance the flavors.
Notes
- You can toast the walnuts in a dry skillet over medium heat for 3-5 minutes to enhance their flavor and crunch.
- Try substituting gorgonzola with other blue cheeses like Roquefort or Stilton if desired.
- For a vegan option, omit the cheese and substitute walnuts with toasted pumpkin seeds or other nuts.
- The salad is best served immediately to keep the endive leaves crisp.
Keywords: Endive Salad, Handheld Salad, Gorgonzola Salad, Walnut Salad, Easy Appetizer, No Cook Salad, Light Salad
