Photo: Endive Salad with Candied Pecans and Maytag Blue Cheese Recipe
Ingredients
- 2 bunches endive, leaves separated and rinsed well
- 1 cup candied pecans or peanuts
- 1/4 cup Maytage blue cheese, crumbled
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt
- Freshly ground black pepper
Directions
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.
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By kfmc
on November 10, 2012
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Very tasty. I am planning on making it an appetizer by combining mayo and sour cream and adding bacon on the side for a Thanksgiving appetizer.
By seaathome_12136378
Richmond Hill, 72
on September 10, 2012
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This is an all time winner! Great appetizer. Simple to make. Beautiful presentation. Delicious. All in under 10 minutes.
By jcvalenti
on January 05, 2011
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Nice, simple salad. I usually skip the candied pecans and just toast them quickly. Also good with walnuts. The key is in the quality of the balsamic on this one ... don't skimp.
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