Grilled Endive with Gorgonzola and Peaches
Grilled Endive with Gorgonzola and Peaches
Submitted by Charlene Hunt, Fustini's Petoskey
Salads
Ingredients
- 5 endive, halved lengthwise
- 5 oz gorgonzola cheese
- 1 fresh peach, diced small
- ¼ cup chopped walnuts
- hives, chopped
- 2 tablespoons Fustini's Garlic olive oil
- 2 tablespoons Fustini's Peach balsamic
Directions
- Brush cut side of endives with olive oil. Grill over medium grill until char marks form and endive softens (about 4 minutes). Flip endive and grill back side of endive for 2-3 more minutes. While the endive is grilling, mix the gorgonzola, peaches, and walnuts together in a small bowl. In a jelly jar, mix olive oil and Peach Balsamic. Remove endive from heat and spoon peach mixture over top. Drizzle with olive oil and vinegar mixture. Sprinkle with chopped chives.
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