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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

Description

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