Every three to four months, I hit the wall with my usual salad greens and get suddenly consumed by an intense craving to bite into crisp, succulent endive. I sprint to the store, fantasizing along the way about which seasonal fruit I’ll throw on top to balance the subtle bitterness, which cheese I’ll crumble over the fleshy leaves that are somehow both tender and firm, which toasted nuts will go best with said cheese..
. Well, here you have it — the result of this insane, personal process occurring on a Wednesday afternoon in June. After photographing it, I literally scarfed the entire thing using my hands — which I think makes it even more delectable, like refined nachos.
It left me so incredibly satisfied and content, I was ready to move on and get back to my usual salad greens for the next couple of months. When the craving strikes again and it’s no longer apricot season, I will either substitute another seasonal fruit (pomegranates? persimmon?) or chop up high quality dried apricots. This salad is best served right away — with or without utensils.
Serves 4 1 small shallot, minced 1 tablespoon sherry vinegar 2 tablespoons olive oil 1⁄2 teaspoon Dijon mustard Salt and freshly cracked pepper 4 endives 4 ripe apricots, pitted and chopped 1⁄4 cup chopped toasted almonds 1⁄4 cup crumbled gorgonzola To make the dressing, place the shallot, sherry vinegar, olive oil, mustard, salt and pepper in a small jar, close the lid tightly and shake to combine. Set aside. S.
