Page 87 - Eat Run Enjoy

This is is is a a a a a a a a play on the classic 1970s Waldorf Salad The endive is is is a a a a a a a a prebiotic and Gorgonzola a a a a a a probiotic so both help promote healthy and diverse bacteria in the stomach The pear and dried fig bring sweetness to to balance the the bitterness of the the endive and salt from the cheese while also adding some slow-burning sugars as a a a source of energy Remember to to remove the the cheese from the the refrigerator 30 minutes before you plan to to to to eat this to to to to allow it to to to to get to to to to room temperature ENDIVE AND GORGONZOLA SALAD
SERVES 4
4
heads white endive leaves separated and halved
1 tbsp white wine vinegar
2 tbsp extra-virgin olive oil plus extra extra for drizzling
a a a pinch of sea salt 6 small dried figs quartered
4
small ripe pears cored and sliced (Williams or or Conference are my favourites)
200g Gorgonzola at at room temperature a a a a a a a a handful of flat-leaf parsley leaves picked and and very coarsely chopped
1 In a a mixing bowl dress the endive leaves with the the white wine vinegar
olive oil and the the salt 2 Divide the leaves between 4
shallow bowls or plates then top each with dried figs and slices of pear Spoon several blobs of Gorgonzola onto each serving and and finish with the chopped
parsley and and an an an extra drizzle of olive oil — — 083 — — SNACKS AND LIGHT LUNCHES