Endives and grilled apricots with gorgonzola cheese

by: Favuzzi

  • Preparation 10 min
  • Cooking 10 min
  • Portions 4 pers.

Ingredients needed


10 young endives (approx. two packages) 

8-10 apricots  

Flowering chives 

Gorgonzola cheese 



1/2 jar Favuzzi Walnut pesto 

6 tbsp. Favuzzi Delicate olive oil 

3 tbsp. Favuzzi Sherry vinegar 

Favuzzi Flower of salt to taste  

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Steps of preparation

Cut the apricots and endives in half and grill on the BBQ, then arrange on a large serving dish. Add the gorgonzola cheese. In another bowl, prepare the vinaigrette by mixing the walnut pesto, olive oil, and Sherry vinegar, then pour over the salad (put the rest of the dressing in a bowl so that guests can help themselves if necessary). Add the chopped chives, salt to taste and serve.

One jar of pesto, one vinaigrette, two salads!

The same vinaigrette is perfect for this arugula, apple, and walnut salad.

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