Apple and Endive Salad with Honey Vinaigrette


  • 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


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