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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the chopped strawberries, olive oil, balsamic vinegar, honey, salt and pepper to a blender or food processor. Blend on high until completely smooth, about 30-45 seconds. Taste and adjust with more honey if your strawberries are tart, or a splash more vinegar for extra tang. Set aside.
Trim the base of each endive head and gently separate the leaves. Discard any outer leaves that are wilted or bruised. Rinse gently and pat completely dry so the dressing clings better to dry leaves.
Arrange the endive leaves on a large platter or in a shallow bowl, fanned out or piled casually. Scatter the spiced pecans and crumbled Gorgonzola evenly over the top. Tuck the sliced strawberries in between the leaves.
Drizzle the strawberry balsamic dressing generously over the salad. Finish with a pinch of flaky sea salt and serve immediately while the endive is crisp and cold.
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Look for Belgian endive with tightly closed, pale yellow-white heads. Avoid any with green tips, which taste more bitter.
Make the dressing first and give it fifteen minutes in the fridge before using. The flavors settle and it changes the whole salad.
The dressing can be made up to 2 days ahead and stored in an airtight container in the fridge. Shake or stir before using.
Use homemade spiced pecans or substitute store-bought candied pecans in a pinch.
For a nut-free option, swap the pecans for roasted sunflower seeds or pepitas.
Can I make the dressing ahead of time?
Yes, the dressing can be made up to 2 days ahead and stored in an airtight container in the fridge. Shake or stir before using.
What can I use instead of spiced pecans?
You can use candied walnuts or toasted almonds for the pecans, or for a nut-free option, swap them for roasted sunflower seeds or pepitas.
How can I make this salad a main course?
Add sliced pears, fresh figs or pomegranate seeds; top with grilled chicken or seared salmon to make it a main.
What other dressings can I use?
You can swap in a honey Dijon vinaigrette or lemon tahini dressing for a different flavor.
How should I store leftovers?
Best served right away since endive softens once dressed. Components can be washed, chopped and portioned up to 24 hours ahead and stored separately. Dressed leftovers keep about 1 day but lose crispness.
