2 bunches endive, leaves separated and rinsed well
1 cup candied pecans or peanuts
1/4 cup Maytag blue cheese, crumbled
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.