Yesterday I had the honor of being the Godmother to my beautiful niece, Mia Rose. After the church, there was a reception dinner where I totally indulged on some not-so-light dishes and of course, cake.
Ingredients
- 1 head endive
- 1 blood orange
- 1 tbsp crumbled gorgonzola
- 1 tbsp fresh squeezed blood orange juice
- 1 tsp extra virgin olive oil
- 1/2 tsp white balsamic
- salt and fresh pepper to taste
Directions
- Peel the orange and cut into sections.
- Remove the outer leaves of the endive and fan them on the plate.
- Chop the remaining smaller leaves and place them in the center of the plate.
- Top with crumbled cheese.
- Combine the vinaigrette ingredients and whisk; drizzle over salad.
