Apple and Endive Salad with Honey Vinaigrette

Apple and Endive Salad with Honey Vinaigrette Recipe
James Carrier
Notes: Toast pecans in a 350° regular or convection oven until lightly browned, 7 to 10 minutes.


Makes 4 to 6 servings

Recipe from


Nutritional 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


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


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.


September 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note