Endive Salad with Bacon, Gorgonzola, and Avocado

We like to toss this salad together for a casual presentation, but if you want to dress it up for a dinner party, keep the endive leaves whole, arrange them on a platter, fill them with the avocado-bacon-gorgonzola mixture, and drizzle with vinaigrette.

5 slices (about 5 oz.) thick-cut bacon

4 large heads Belgian endive, trimmed and coarsely chopped

2 ripe avocados, chopped

1/2 cup gorgonzola cheese, crumbled

2 tablespoons minced shallot

1 tablespoon sherry vinegar

1/4 cup extra-virgin olive oil

Step 1

In a large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown, about 6 minutes total. Remove bacon from pan and drain on paper towels, then crumble into small pieces.

Step 2

In a medium serving bowl, combine bacon, endive, avocado, and gorgonzola. Set aside. In a small bowl, whisk together shallot and vinegar. Gradually drizzle in olive oil, whisking, until dressing is emulsified. Pour vinaigrette over salad and toss to coat. Serve immediately.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 322Calories from Fat 87

% Daily Value *
Total Fat 31g48%

Saturated Fat 7.4g37%
Cholesterol 17mg6%
Sodium 295mg13%
Total Carbohydrate 8.3g3%

Dietary Fiber 2.8g12%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Endive Salad with Bacon, Gorgonzola, and Avocado