Belgian Endive and Gorgonzola Dressing

By Marian Burros

Published April 12, 1994

Total Time
10 minutes
Rating
4(5)
Comments
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Ingredients

Yield:2 servings

  • ½ pound Belgian endive

  • 1 ounce Gorgonzola or Roquefort (2 tablespoons)

  • 3 tablespoons plain nonfat yogurt

  • 1 tablespoon brandy

  • Pinch cayenne

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

7 grams carbs; 12 milligrams cholesterol; 103 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 4 grams fiber; 196 milligrams sodium; 6 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim, wash and dry endive leaves; arrange on two salad plates.

  2. Step 2

    In a small bowl, mash cheese with yogurt, brandy and cayenne and mix well.

  3. Step 3

    Spoon dressing over leaves.

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Comments

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jon b. glazier

add cheese to red wine dressing paternal

Judy

Dressing is also good on mixed green salad with fennel and radishes.

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