Ingredients
- 4 ounces gorgonzola cheese, divided
- 2 tablespoons Champagne vinegar
- 1/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 2 Fuji apples, thinly sliced
- 4 heads Belgian endive, separated
- 1/2 cup toasted walnuts
Description
Time: 25 Minutes. This Classic Salad Is Best Right Now, When Apples Are At Their Peak.
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