Endive & Strawberry Salad, with Gorgonzola, Walnuts and Strawberry Dressing
Ingredients
For the salad:
4 spears endive
1 cup fresh strawberries
1/2 cup Gorgonzola cheese
1/2 cup candied walnuts
Strawberry Dressing (below)
For the dressing:
2/3 cup frozen strawberries, thawed (or fresh)
1/4 cup sugar
1/4 cup red wine vinegar
1 tablespoon dry mustard
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/2 to 1 cup olive oil
Instructions
Slice the endive crosswise and the strawberries lengthwise in 1/4 inch wide pieces. Arrange on plates, garnished with Gorgonzola cheese and candied walnuts.
Blend the strawberries, sugar, vinegar, mustard, salt and lemon juice in a food processor. With the motor running, drizzle in the olive oil until it emulsifies into a creamy consistency. Drizzle over the salad and serve. If preparing in advance, refrigerate in a sealed container, and whisk well before serving.