6 heads Belgian endive, rinsed
10-12 sprigs fresh Italian parsley, rinsed
6 slices turkey bacon (center-cut bacon is OK)
1 lemon, for juice
3 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 1/2 ounces crumbly Gorgonzola cheese
- Peel outer leaves of endive and cut off root end; discard both. Cut endive into 3/4-inch or bite-size pieces. Chop parsley leaves coarsely and combine both in a salad bowl.
- Fry bacon in a large sauté pan on medium until crisp. Drain on paper towels.
- Squeeze lemon through a small strainer into a small bowl until you have 3 tablespoons of fresh lemon juice. Whisk in olive oil, salt and pepper until well blended.
- Crumble bacon and Gorgonzola cheese into the salae and mix. Add dressing, toss, and serve.