Ingredients
1headendive
1blood orange
1tbspGorgonzola,crumbled
1tbspblood orange juice,fresh squeezed
1tspextra virgin olive oil
½tspwhite balsamic
salt and fresh pepper,to taste
Preparation
Peel the orange and cut into sections.
Remove the outer leaves of the endive and fan them on the plate.
Chop the remaining smaller leaves and place them in the center of the plate.
Top with crumbled cheese.
Combine the vinaigrette ingredients and whisk; drizzle over salad.
