Apple and Endive Salad with Honey Vinaigrette
James Carrier
Yields Makes 4 to 6 servings
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

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.

Apple and Endive Salad with Honey Vinaigrette