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James Carrier Photo by: James Carrier

Apple and Endive Salad with Honey Vinaigrette

Notes: Toast pecans in a 350° regular or convection oven until lightly browned, 7 to 10 minutes.

Sunset SEPTEMBER 2003

  • Yield: Makes 4 to 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 58%
  • Protein: 3g
  • Fat: 9.2g
  • Saturated fat: 2.3g
  • Carbohydrate: 14g
  • Fiber: 2.2g
  • Sodium: 135mg
  • Cholesterol: 7.1mg

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Apple and Endive Salad with Honey Vinaigrette Recipe