I got this recipe out of the February 2007 Sunset magazine, and I have made it a few times now with great results.
Ingredients:
5 slices thick-cut bacon (I substitute with turkey bacon)
4 large heads Belgian endive, trimmed and coarsely chopped (I substitute with Napa cabbage)
2 ripe avocados, chopped
1/2 cup gorgonzola cheese, crumbled
2 tbsp. minced shallot
1 tbsp. sherry vinegar
1/4 [...]