Gorgonzola And Belgian Endive Recipe

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• 6 heads (1 1/4 to 1 1/2 lb. total) Belgian endive, rinsed & drained
• 1/2 lb gorgonzola or other blue-veined cheese

• Step #1 Trim discolored stem ends from Belgian endive.
• Step #2 Separate endive leaves down to small centers.
• Step #3 Cut centers in half lengthwise.
• Step #4 Place gorgonzola in the center of a platter.
• Step #5 Arrange endive, tips pointing out, around cheese.
• Step #6 Serve with a small knife.
• Step #7 To eat, cut off a small bit of cheese & put it on a piece of endive.
• Enjoy the Gorgonzola & Belgian Endive recipe

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Salad / Meat Salads

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• gorgonzola
• easy
• cheese
• salad
• quick
• side
• italian
• endive
• pasta
• creamy
• walnuts
• pork
• belgian
• delicious
• beef
• elegant
• wine
• herbs
• chicken
• tasty