Endive salad
2 bunches endive, leaves separated and rinsed well
1 cup candied pecans or peanuts
1/4 cup Maytag blue cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
freshly ground black pepper


Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

Recipe by Robin Miller via Food Network

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