Endive with Tart Apple Dressing and Blue Cheese
A sophisticated salad featuring crisp endive leaves topped with a tangy apple-citrus dressing and a rich pecan-blue cheese mixture. The combination of fresh endive, tart apple dressing, and creamy blue cheese creates a perfect balance of flavors and textures.
Ingredients
- •½ cup pecans
- •½ cup finely crumbled Bayley Hazen Blue or other firm blue cheese
- •3 tablespoons olive oil
- •2 teaspoons honey
- •1 teaspoon fresh lemon juice
- •¾ teaspoon gray sea salt or other coarse sea salt
- •¼ teaspoon freshly ground black pepper
- •⅓ cup apple juice
- •2 tablespoons Champagne vinegar or white wine vinegar
- •¼ teaspoon fresh lemon zest
- •1 tablespoon fresh lemon juice
- •1½ teaspoons olive oil
- •4 whole endive
- •preferably red
- •leaves separated
Cooking Instructions
- 1.
Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12-15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
15 min
- 2.
Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
5 min
- 3.
Toss endive in a large bowl with half of dressing; season with salt.
3 min
- 4.
Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.
5 min
