Endive Salad with Candied Pecans and Maytag Blue Cheese
Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.
Recipe courtesy of Robin Miller 2007
Recipe courtesy of Robin Miller