Apple and Endive Salad with Honey Vinaigrette
James Carrier
Notes: Toast pecans in a 350° regular or convection oven until lightly browned, 7 to 10 minutes.
How to Make It
1
In a large bowl, mix honey, vinegar, and oil. Add endive, apple, pecans, and blue cheese and mix gently to coat. Add salt to taste.
Ingredients
2 tablespoons orange blossom or other mild honey
2 tablespoons champagne vinegar or white wine vinegar
1 tablespoon grape-seed oil or mild olive oil
2 heads red or white Belgian endive (about 11 oz. total), rinsed, ends trimmed, and cut lengthwise into 1/4-inch-wide slivers
1 sweet apple, such as Fuji (about 8 oz.), rinsed, cored, and thinly sliced lengthwise
1/3 cup pecan halves, toasted (see notes) and coarsely chopped
2 ounces blue cheese, crumbled
Salt