Waldorf Salad


  • 30 to 40 endive spears, cleaned
  • ½ cup mayonnaise
  • 1 tsp sugar
  • 1 tsp sherry wine vinegar
  • ½ cup gorgonzola cheese
  • Salt and Pepper to taste
  • 1 cup chopped toasted walnuts
  • 2 granny smith apples


Mix mayonnaise, sugar and sherry in a medium size bowl. Season with salt and pepper. Stir in cheese. Chop walnuts and apples and add to mayonnaise mixture. Place a dollop on the end of each endive spear and serve.

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