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Home > RECIPES > Lunch/Brunch/Dinner > Endive, Gorgonzola and Walnuts
Endive, Gorgonzola and Walnuts

Belgian Endive, washed
2 oz. Gorgonzola Cheese, crumbled
1 oz. Candied Walnuts
1 oz. Meyer Lemon Olive Oil
½ oz. Maine-ly Drizzle's Black Mission Fig Balsamic Vinegar


Cut endive in half and remove stem. Sprinkle gorgonzola and walnuts on top and drizzle with lemon olive oil and fig balsamic. Serve.