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.

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

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

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.