Curly Endive, Apple, And Gorgonzola Salad

Recipe Ingredients

3		Curly endive heads - preferably frisee (small)
3		Granny Smith apples (large)
1 1/2 cups	355ml	Heavy cream
3 oz	85g	Gorgonzola - crumbled
3/4 cup	177ml	Red wine vinegar
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.

Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.

Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)

At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6156 broadcast 09-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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