You may also like
Categories:
bunches endive candied pecans blue cheese balsamic vinegar olive oil mustard salt freshly ground black pepper
Viewed: 70 - Published at: 3 years agoIngredients
- 2 bunches endive, leaves separated and rinsed well
- 1 cup candied pecans or peanuts
- 1/4 cup blue cheese, crumbled (recommended: Maytag)
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt
- freshly ground black pepper
Method
- 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.
