Gorgonzola & Smoked Turkey with Endive Salad
Pretty as a picture, this salad tastes great too. The distinct flavors of smoked turkey, oranges and Gorgonzola are pulled together by a tangy viaigrette.
12 oz Gorgonzola, divided
1 oz dry sherry
2 oz heavy cream
1 tbsp cracked black pepper
30 medium Belgian endive leaves
15 jumbo seedless red grapes, halved
30 sugar toasted walnut halves
1/2 cup fresh orange juice
1/2 cup white wine vinegar
1 tbsp honey
1 tsp shallots, minced
2 tsp extra virgin olive oil
1 tsp fresh basil, chiffonade
Kosher salt and cracked black pepper to taste
1/2 cup red onion, julienned
1 cup Belgian endive, julienned
3 oz chicory frisse
1 lb smoked turkey breast, julienned
2 large navel oranges, segmented
1.Puree in food processor 1 cup Gorgonzola with sherry and heavy cream. Season with pepper.
2.With a small round tip, pipe mixture into Belgian endive leaves. Top each with grape half and walnut.
1. Combine orange juice, vinegar, honey and shallots. Cook until reduced by 1/3. Add olive oil and adjust seasonings. Chill and add basil just before plating.
1. Combine onion, julienned endive, chicory, turkey, orange segments and remaining 1/2 cup Gorgonzola. Toss in dressing just before plating.
1. For each plate: on a 9-inch chilled plate, arrange salad mixture in center and add 3 stuffed endives with tips toward rim of plate.