Handheld 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
Scale
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
