Curly endive with caramelised pecans, gorgonzola and oranges

Curly endive with caramelised pecans, gorgonzola and oranges


4 people made this

About this recipe: It doesn't happen very often but now and again I invent my own recipes. I am especially proud of this one. This winter salad always received plenty of praise. A delicious combination of nuts, oranges, cheese and hearty endive.


Serves: 4 

  • 50g whole pecans
  • 1 tablespoon maple syrup
  • 1 small curly endive, sliced finely
  • 2 oranges
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange juice
  • salt and freshly ground black pepper to taste
  • 50g gorgonzola, crumbled

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Mix the pecans with maple syrup, so that they are all evenly coated. Place on a baking tray covered with aluminium foil and leave to caramelise at 200 C / Gas 6 in the oven (watch out that they do not burn, it happens fast!). Set aside.
  2. Whisk olive oil, vinegar, orange juice, salt and pepper to a vinaigrette.
  3. Peel oranges and remove as much of the white skin as possible. Cut the white stalk carefully out of the middle without cutting through the oranges. Cut oranges into slices (a jagged knife worked well for me).
  4. Mix the endives in a large bowl with the vinaigrette. Stir in gorgonzola. Place on plates and decorate each portion with 2-3 orange slices and sprinkle with some pecans. Serve immediately.

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