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Endive with Tart Apple Dressing and Blue Cheese

Name: Endive with Tart Apple Dressing and Blue Cheese
Ingredients: 1/2 cup pecans; 1/2 cup finely crumbled Bayley Hazen Blue or other firm blue cheese; 3 tablespoons olive oil; 2 teaspoons honey; 1 teaspoon fresh lemon juice; 3/4 teaspoon gray sea salt or other coarse sea salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup apple juice; 2 tablespoons Champagne vinegar or white wine vinegar; 1/4 teaspoon fresh lemon zest, plus more for serving; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons olive oil; 4 endive, preferably red, leaves separated

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12–15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
2.
Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
3.
Toss endive in a large bowl with half of dressing; season with salt.
4.
Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.

Recipes sourced from Epicurious.com.

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