Skip to main content
Epicurious
Bon Appétit

Endive with Tart Apple Dressing and Blue Cheese

5.0

(4)

Endive With Tart Apple Dressing And Blue Cheese
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

  1. 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.

  2. 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.

TagsSavory Pie and TartPecanNutBlue CheeseCheeseDairyLemonCitrusFruitEndiveChicoryLeafy GreensVegetableStarterSnackSideLunchBrunchDinnerVegetarianGluten FreeQuickEasyRoastBon Appétit

See Related Recipes and Cooking Tips

Read More
Radicchio Salad With Blue Cheese Dressing
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.