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Apple and Endive Salad with Honey Vinaigrette





Yields
Makes 4 to 6 servings

Notes: Toast pecans in a 350° regular or convection oven until lightly browned, 7 to 10 minutes.

Apple and Endive Salad with Honey Vinaigrette




James Carrier
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories143
% Daily Value *
Total Fat 9.2g12%

Saturated Fat 2.3g12%
Cholesterol 7.1mg3%
Sodium 135mg6%
Total Carbohydrate 14g6%

Dietary Fiber 2.2g8%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.