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.

Mesclun Salad With Mandarins, Pecans and Goat Cheese

This is a mixed green salad with mandarins, dried cranberries, pecans, and goat cheese. It is a great beginning for a holiday meal or anytime you want something out of the ordinary. Once again, this recipe is for a big crowd, but it can easily be halved without concern.

2 1/4 cups orange juice
12 tablespoons dried cranberries or pomegranate seeds

6 tablespoons olive oil
2 tablespoons vinegar: champagne, sherry, raspberry, balsamic, or white wine
1 tablespoon reduced orange juice soaking liquid
Kosher salt
Fresh ground black pepper

12 cups mixed baby greens or mesclun, washed and dried
3 cans mandarin oranges, drained (rinse and drain if oranges are packed in syrup)
1 1/2 cups pecans or walnuts, toasted

8 oz. goat cheese, crumbled

1. Bring orange juice to a simmer in a heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, approximately 30 minutes. Drain well but reserve the soaking liquid.
2. Put the cranberry-orange soaking liquid back into the saucepan and reduce to 1/2 cup. Reserve this for salad dressing.
3. Whisk oil, vinegar, and reduced orange juice in a small bowl; blend well. Season dressing to taste with salt and pepper. (You can prepare the dressing one day ahead. Cover and refrigerate. Bring to room temperature before serving.)
4. Place greens in a large serving bowl. Gently toss in mandarin oranges, cranberries, and toasted pecans – your hands work best! Pour 2/3 of the dressing over the salad and toss again. Check to see if the greens are lightly coated with the dressing. You may add more dressing to taste.
5. Add crumbled goat cheese to top of salad and serve.

Serves 12.