Got a lot of apples? That’s A-OK! Slice them and toss ‘em up in this quick, delicious salad that you can enjoy for dinner, and take the leftovers to work for lunch! For more recipes with apples, visit MealsOnHeelsByMindy.com.
Prepared in 35 minutes or less. Serves 4.
2 plump endives, cut lengthwise in half
1 Fuji apple, cut into quarters, core removed
1½ tablespoons unsalted butter
4 grape clusters
4 sprigs rosemary
2 ounces gorgonzola, crumbled
Salt and fresh ground pepper to taste
Melt butter in a skillet over low heat. Place endive into skillet cut side down. Place apples in skillet skin side up. Add grapes. Add rosemary sprigs. Cook uncovered 15 to 20 minutes.
Gently turn caramelized endives and browned apples and grapes with tongs. Baste with juices in pan, and simmer another 15 to 20 minutes.
Transfer into a large serving platter. Season with salt and pepper to taste. Sprinkle crumbled gorgonzola cheese on top. Spoon pan juices over salad. Serve immediately.