Endive Salad with Bleu Cheese and Pecans

  • Yield 4 to 6 servings


2 bunches endive, leaves separated and rinsed well
1 cup candied pecans or peanuts
1/4 cup bleu cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
-- Salt and freshly ground black pepper


  1. Arrange endive leaves on a serving platter. Top with candied nuts and bleu cheese.
  2. 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.