Apple and Endive Salad with Honey Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Toast pecans in a 350° regular or convection oven until lightly browned, 7 to 10 minutes. 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 |
Directions:
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.
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