Endive Salad with Candied Pecans and Maytag Blue Cheese

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Simple but looks fancy! I also put the toppings on pieces of pear, for people who didn't like endive. I'd probably do a little less oil in the dressing next time.

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We had this salad as one of our Thanksgiving courses. It was incredibly simple and delicious. I've eaten it everyday since!

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Made these as individual appetizers for Thanksgiving 2010. And what a hit! My supermarket recently stopped carrying endive so I opted for Bibb lettuce. It was so easy for our group to eat.

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We had our Thanksgiving with friends last weekend and this was a HUGE hit. The whole tray was eaten in 30 minutes! The only suggestion I would make about this recipe is to double it!

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I use this recipe to toss a salad with spring mix lettuce or arugula blends.....it is wonderful in addition to using it with the endive for finger foods. I try to keep from eating all the candied pecans before I make my salads........BUT IT'S HARD!!! I also use the candied pecans for nibbling with great red wines, sensational!

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I've been making this appetizer for a couple of years now and it is a Smashing Success each and every time! The only thing that requires any effort is the candied pecans and it is worth the effort. Keep copies of the recipe handy because everyone will ask you for it.

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so quick and easy. Delicious wowed the crowd and I hang with foodies! The only thing i did diffenrtly was to mix in a bowl the cheese and pecans before placing on endive. great app especially because there is no need to keep it warm.

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This dressing was a great compliment for the blue cheese. I used gorgonzola and slivered almonds. It was what I had on hand. I had for lunch after this episode aired. Endive is so delish. Thanks Robin. This could be a steady for me.

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This is a great appetizer for parties! Tastes awesome!

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This is a great appetizer. The sweetness of the balsamic vinegrette is beautifully offset by the saltyness of the blue cheese. Cool and refreshing for a summer bbq.