Endive Salad with Candied Pecans and Maytag Blue Cheese

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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2 bunches endive, leaves separated and rinsed well

1 cup candied pecans or peanuts

1/4 cup blue cheese, crumbled (recommended: Maytag)

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon Dijon mustard


freshly ground black pepper


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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