Endive and Gorgonzola Salad

You just never know where inspiration comes from. I crafted this recipe and the one for Tortellini Bolognese from ones I saw in a supermarket flyer.

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

1. 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.
2. Fry bacon in a large sauté pan on medium until crisp. Drain on paper towels.
3. 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.
4. Crumble bacon and Gorgonzola cheese into the salae and mix. Add dressing, toss, and serve.

Serves 5-6 adults as a small salad portion.