Quick Cook: Endive, gorgonzola and apricots combine for a stunning salad

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.

Endive, Apricot and Almond Salad with Gorgonzola and Sherry Vinaigrette

Serves 4

INGREDIENTS

1 small shallot, minced

1 tablespoon sherry vinegar

2 tablespoons olive oil

½ teaspoon Dijon mustard

Salt and freshly cracked pepper

4 endives

4 ripe apricots, pitted and chopped

¼ cup chopped toasted almonds

¼ cup crumbled gorgonzola

DIRECTIONS

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.

Slice off the base of each endive to release the leaves from the stem; set the bases aside. Separate the individual leaves from each endive and arrange them on a large serving platter. Finely chop the endive base as well as the inner core and scatter them over the top of the leaves along with the chopped apricots, almonds and gorgonzola.

Drizzle the dressing over the top and serve immediately.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.