Endive with Tart Apple Dressing and Blue Cheese

Ingredients for Endive with Tart Apple Dressing and Blue Cheese

• 60g pecans

• 60g finely crumbled Bayley Hazen Blue or other firm blue cheese

• 45ml olive oil

• 2 teaspoons honey

• 1 teaspoon fresh lemon juice

• 3/4 teaspoons gray sea salt or other coarse sea salt

• 1/4 teaspoons freshly ground black pepper

• 80ml apple juice

• 2 tablespoons Champagne vinegar or white wine vinegar

• 1/4 teaspoons fresh lemon zest, plus more for serving

• 1 tablespoon fresh lemon juice

• 1 1/2 teaspoons olive oil

• 4 endive, preferably red, leaves separated

Preheat oven to 149°C. 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.

Whisk apple juice, vinegar, lemon juice, oil, and 1/4 teaspoons lemon zest in a small bowl; season dressing with salt.

Toss endive in a large bowl with half of dressing; season with salt.

Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.