Butter (for serving)
2 heads of endive (330g) separated into leaves
6 cups of arugula leaves (540g)
1/2 cup of walnuts, halved (60g)
2 tablespoons of garlic
1/4 teaspoon of salt
1/2 teaspoon of 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 oil (60ml)
1 tablespoon of chopped fresh tarragon
1/4 teaspoon of black pepper
3/4 cup of crumbled gorgonzola cheese (115g)
Butter (for serving)
2 heads of endive (330g) separated into leaves
6 cups of arugula leaves (540g)
1/2 cup of walnuts, halved (60g)
2 tablespoons of garlic
1/4 teaspoon of salt
1/2 teaspoon of 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 oil (60ml)
1 tablespoon of chopped fresh tarragon
1/4 teaspoon of black pepper
3/4 cup of crumbled gorgonzola cheese (115g)
Preheat the oven to 180°C (medium)
Butter a flat surface
In a salad bowl, arrange the endive and arugula. Reserve
Arrange the walnuts in a small baking dish and bake in a preheated oven until caramelized and aromatic (about 10 minutes)
Remove from the oven
In a small saucepan over medium heat, mix the walnuts, garlic, salt, and oil
Let caramelize, stirring constantly (about 1 minute)
Spread the caramelized walnuts on the buttered surface and let cool
Use a kitchen mallet to break the walnuts into pieces and reserve
Prepare the dressing: in a small bowl, mash the garlic and salt together until a paste forms
Add the mustard and lemon juice and mix well
Slowly add the oil, whisking constantly with an electric mixer until thickened
Add the chopped tarragon and black pepper and mix well
Spread the caramelized walnuts and gorgonzola cheese over the reserved vegetables and serve with the dressing on the side.
