Belgian Endive And Gorgonzola Dressing Recipes

Steps:

• Arrange endive on a serving platter. In each leaf, layer the tomatoes, green onions, cheese and walnuts. Drizzle with vinaigrette. Chill until serving.

Steps:

• Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of Gorgonzola artfully on top of the parsley.

Steps:

• Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray.
• In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Add in the milk, whisking constantly. Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes. Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese.
• Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half. Place a small slice of cheese in the center of each endive. Season with salt and pepper and roll each endive in a slice of ham. Place the wrapped endives, seam-side down, in the prepared baking dish.
• Stir the sauce to blend the cheese into the mixture and pour over the endives. Cover with foil and cook for 25 minutes. Uncover, and add the remaining 1/4 cup shredded cheese. Raise the heat to 400 degrees F and cook for 10 minutes more. Let cool a few minutes before serving. Sprinkle with parsley to garnish.
• Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes.

Steps:

• Trim, wash and dry endive leaves; arrange on two salad plates.
• In a small bowl, mash cheese with yogurt, brandy and cayenne and mix well.
• Spoon dressing over leaves.

Steps:

• Whisk 3 tablespoons vinegar, oil and honey in large bowl to blend. Add endive and pear and toss to coat. Blend sour cream, yogurt and remaining 1 tablespoon vinegar in medium bowl; mix in cheese. Season dressing to taste with salt and pepper.
• Mound pear salad on platter. Top with dressing, then nuts and chives.

Steps:

• Heat the oven to 425.
• Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
• Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
• Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.

Steps:

• Put the onions, olive oil, thyme sprig, and a large pinch of salt in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the onions are soft, moist, and steaming in their own juices but not browned, about 30 minutes. Uncover, raise the heat to medium, and continue cooking, stirring often, until the onions are well caramelized and meltingly tender, 15 minutes or more depending on how moist they are.
• Cut the endives crosswise into 1-inch pieces. Separate into individual layers. Discard the cores. Heat a skillet over medium heat. Add the butter, endive, sugar, lemon juice, and salt to taste. Cook until the endives are soft and tender, stirring occasionally to prevent browning, 5 to 10 minutes. You should have about 1 cup.
• Bring the balsamic vinegar to a boil in a small saucepan. Simmer until reduced to 2 tablespoons, about 5 minutes. Let cool.
• At least 45 minutes before baking, put a pizza stone on a rack in the bottom third of the oven and preheat the oven to its highest setting (500°F to 550°F).
• With lightly floured fingers on a lightly floured work surface, flatten a ball of pizza dough into a round. Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge. As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight. Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
• Place the dough on a pizza peel lightly dusted with cornmeal or durum flour. Work quickly now to prevent sticking.
• Spread one-quarter of the onion mixture over the dough. Scatter about 1/4 cup endive over the onions, then place several small spoonfuls of the cheese on top, using a total of 1 1/2 ounces. Slide onto the pizza stone and bake until the crust is brown and crisp, about 10 minutes. Remove from the oven. Scatter 1 tablespoon chopped walnuts and a sprinkle of parsley on top and drizzle with 1 1/2 teaspoons of the balsamic syrup. Cut into serving slices and serve while still warm. Repeat with the remaining 3 balls of dough.
• Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another full-bodied red wine.

Steps:

• Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper.
• Combine endive, arugula, apples, walnuts and Gorgonzola in large bowl. Add dressing and toss to coat. Divide among 6 plates and serve.

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
• In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
• Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
• Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.