Endive Salad with Candied Pecans and Blue Cheese

1

Ingredients

  • 2 bunches chicory, leaves separated and rinsed well
  • 1 cup candied pecans or peanuts
  • 1/4 cup blue cheese, crumbled
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Salt
  • Freshly ground black pepper

Use imperial measurements

Method

How to make Endive Salad with Candied Pecans and 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.

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