ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apple and Endive Salad with Honey Vinaigrette

James Carrier
Yield Makes 4 to 6 servings
Notes: Toast pecans in a 350° regular or convection oven until lightly browned, 7 to 10 minutes.

Ingredients

  • 2 tablespoons orange blossom or other mild honey
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1 tablespoon grape-seed oil or mild olive oil
  • 2 heads red or white Belgian endive (about 11 oz. total), rinsed, ends trimmed, and cut lengthwise into 1/4-inch-wide slivers
  • 1 sweet apple, such as Fuji (about 8 oz.), rinsed, cored, and thinly sliced lengthwise
  • 1/3 cup pecan halves, toasted (see notes) and coarsely chopped
  • 2 ounces blue cheese, crumbled
  • Salt

Nutrition Information

  • calories 143
  • caloriesfromfat 58 %
  • protein 3 g
  • fat 9.2 g
  • satfat 2.3 g
  • carbohydrate 14 g
  • fiber 2.2 g
  • sodium 135 mg
  • cholesterol 7.1 mg

How to Make It

  1. In a large bowl, mix honey, vinegar, and oil. Add endive, apple, pecans, and blue cheese and mix gently to coat. Add salt to taste.