Waldorf-Salad-Stuffed Endives

Try this Waldorf-Salad-Stuffed Endives for an appetizer
Staff Writer
Waldorf-Salad-Stuffed Endives

George Duran

This simple salad combines sweet pears, tangy gorgonzola, and balsamic glaze for a simply delicous appetizer you can eat with your hands.

4
Servings
342
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup sugar
  • 1 Tablespoon water
  • 1/2 Cup chopped walnuts
  • 2 endives
  • 1 Cup Anjou pear, cut in matchstick-size strips
  • 4 Ounces Gorgonzola cheese, crumbled
  • 2 Tablespoons reduced balsamic glaze

Directions

For the walnuts: Combine the sugar and water in a non-stick skillet over high heat stirring constantly. Once the sugar syrup begins to brown add the chopped walnuts and mix until they are evenly coated. Remove from the heat and spread them onto a silpat or wax paper lined cookie sheet. When completely cooled, chop them coarsely.

For the salad: Separate the endive leaves and use the best and largest ones to stuff. Put some pear, gorgonzola, and caramelized walnuts into each leaf. Place 2 to 3 stuffed leaves onto a small plate and drizzle with the balsamic glaze. Repeat until all the ingredients are used. Serve immediately.

Nutritional Facts

Total Fat
13g
19%
Saturated Fat
4g
17%
Cholesterol
19mg
6%
Carbohydrate, by difference
43g
33%
Protein
12g
26%
Vitamin A, RAE
27µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
79mg
8%
Choline, total
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
23µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
17mg
5%
Niacin
3mg
21%
Phosphorus, P
166mg
24%
Selenium, Se
18µg
33%
Sodium, Na
665mg
44%
Water
68g
3%
Zinc, Zn
2mg
25%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.