Photo by Michael Graydon & Nikole Herriott
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
Recipe information
Yield
4 servings
Ingredients
Nut Salsa
1/2 cup pecans
1/2 cup finely crumbled Bayley Hazen Blue or other firm blue cheese
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon fresh lemon juice
3/4 teaspoon gray sea salt or other coarse sea salt
1/4 teaspoon freshly ground black pepper
Dressing And Assembly
1/3 cup apple juice
2 tablespoons Champagne vinegar or white wine vinegar
1/4 teaspoon fresh lemon zest, plus more for serving
1 tablespoon fresh lemon juice
1 1/2 teaspoons olive oil
4 endive, preferably red, leaves separated
Preparation
Nut Salsa
Step 1
Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12–15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
Dressing and Assembly
Step 2
Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
Step 3
Toss endive in a large bowl with half of dressing; season with salt.
Step 4
Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.
Recipe notes
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