Endive Salad with Avocado, Bacon, and Gorgonzola

 

5 slices (about 5 oz.) thick-cut bacon
4 large heads Belgian endive, trimmed and coarsely chopped
2 ripe avocados, chopped
½ cup gorgonzola cheese, crumbled
2 tablespoons minced shallot
1 tablespoon sherry vinegar
¼ cup extra-virgin olive oil

 

1.    In a large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown, about 6 minutes total. Remove bacon from pan and drain on paper towels, then crumble into small pieces.

2.    In a medium serving bowl, combine bacon, endive, avocado, and gorgonzola. Set aside.

3.    In a small bowl, whisk together shallot and vinegar. Gradually drizzle in olive oil, whisking, until dressing is emulsified. Pour vinaigrette over salad and toss to coat.

Serve immediately.