Endive Salad With Bacon, Gorgonzola, And Avocado

• 5 slices (about 5 oz.) thick-cut bacon
• 4 large heads Belgian endive, trimmed and coarsely chopped
• 2 ripe avocados, chopped
• 1/2 cup gorgonzola cheese, crumbled
• 2 tablespoons minced shallot
• 1 tablespoon sherry vinegar
• 1/4 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. 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.
3. Note: Nutritional analysis is per serving.

bacon, endive, avocados, gorgonzola cheese, shallot, sherry vinegar, extravirgin olive oil

Taken from www.myrecipes.com/recipe/endive-salad-with-bacon-gorgonzola-avocado (may not work)