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 cup extra-virgin olive oil

To make:
1. In large frying pan over medium-high heat, cook bacon, turning once, until crisp and brown. Remove bacon from pan and drain on paper towels, then crumble into small pieces (or cut, in the case of turkey bacon).

2. In a medium serving bowl, combine bacon, endive (or Napa cabbage), avocado and gorgonzola cheese. Set aside. In a small bowl, whisk together shallot and vinegar. Gradually add olive oil, whisking, until dressing is mixed. Pour dressing over salad and toss to coat. Serve immediately.

This recipe serves four to six people, and takes about 20 minutes to prepare.

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