Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
274
Calories
8g
Protein
26g
Fat
4g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Walnut | 1 walnut half (4g) | 26 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup walnut halves
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. walnut oil
- 2 Tbs. red wine vinegar
- 1 shallot, minced
- Salt and freshly ground pepper, to taste
- 4 heads Belgian endive, about 1 lb. total, cored
- and leaves separated
- 1 head escarole, about 1/2 lb., carefully rinsed
- and torn into 2-inch pieces
- 3 oz. Gorgonzola cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes