Apple Salad With Maytag Blue Cheese |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Preserving the recipe to try later. Ingredients:
2 cups orange juice |
2 tablespoons balsamic vinegar |
2 tablespoons chopped red onions |
1 jalapeno pepper, seeded, chopped |
3/4 cup olive oil |
1 tablespoon honey |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground pepper |
2 granny smith apples, peeled, cored, cut into eighths |
1 head curly endive lettuce, washed, torn into pieces |
1/2 cup pecan halves, toasted |
4 ounces maytag* blue cheese, crumbled |
Directions:
1. Place orange juice in small nonreactive pan over high heat. Bring to a boil and cook until reduced to 1/4 cup, about 35-40 minutes.
2. Can be made 2-3 days in advance, and refrigerated.
3. Place orange reduction, Balsamic Vinegar, onion, and jalapeno in a food processor fitted with metal blade, process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey, salt and pepper, process 2 seconds.
4. Heat 3/4 cup of the orange vinaigrette in a medium skillet over medium high heat. Add the apples, and saute until golden brown, turning until just cooked through, 2-3 minutes.
5. Remove to plate and cool to room temperature. Can be made a day in advance, covered in refrigerator, bring to room temperature before serving.
6. Place endive in mixing bowl, toss with 4 tablespoons of the remaining orange vinaigrette, season with additional salt and pepper if desired.
7. Pour remaining vinaigrette into squeeze bottle, if desired.
8. Divide endive among 4 salad plates. Arrange 4 apple slices on each plate, garnish with pecans and Maytag blue cheese.
9. Drizzle with remaining orange vinaigrette.
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