Melted butter (for serving)
2 endives (330 g) separated into leaves
6 cups of asparagus tips (540 g)
1/2 cup of halved nuts (60 g)
2 tablespoons of grated cheese
1/4 teaspoon of salt
1/2 tablespoon of olive oil
For the dressing
2 small cloves of garlic
1/2 teaspoon of salt
1 tablespoon of prepared mustard
2 tablespoons of lemon juice
1/4 cup of olive oil (60 ml)
1 tablespoon of chopped fresh parsley
1/4 teaspoon of ground black pepper
3/4 cup of crumbled gorgonzola cheese (115 g)
Melted butter (for serving)
2 endives (330 g) separated into leaves
6 cups of asparagus tips (540 g)
1/2 cup of halved nuts (60 g)
2 tablespoons of grated cheese
1/4 teaspoon of salt
1/2 tablespoon of olive oil
For the dressing
2 small cloves of garlic
1/2 teaspoon of salt
1 tablespoon of prepared mustard
2 tablespoons of lemon juice
1/4 cup of olive oil (60 ml)
1 tablespoon of chopped fresh parsley
1/4 teaspoon of ground black pepper
3/4 cup of crumbled gorgonzola cheese (115 g)
Preheat the oven to 180°C (medium)
Dollop butter on a flat surface
In a salad bowl, arrange the endive and asparagus. Reserve
Arrange the nuts in a small baking dish and bake in the preheated oven until golden brown and aromatic (about 10 minutes)
Remove from the oven
In a small pan over medium heat, mix together the nuts, garlic, salt, and olive oil
Allow to caramelize, stirring constantly (approximately 1 minute)
Spread the caramelized nuts over the buttered surface and let cool
With a kitchen mallet, break the nuts into pieces and reserve
Prepare the dressing: in a small bowl, mash the garlic and salt until smooth
Add the mustard and lemon juice and mix
Gradually add the olive oil while whisking constantly with a hand whisk until thickened
Combine the chopped parsley and ground black pepper and mix
Spread the caramelized nuts and gorgonzola cheese over the reserved vegetables and serve with the dressing on the side.
