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Endive Salad with Bleu Cheese and Pecans
Recipe by Chinet®
Yield 4 to 6 servings
Ingredients
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
Instructions
Arrange endive leaves on a serving platter. Top with candied nuts and bleu 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.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.
