Endive Salad with Candied Pecans and Blue Cheese Recipe | Food Network UK
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Cooking tools:
- Serving platter
- Mixing bowl
- Mason jar
- Whisk
- Measuring spoon
Ingredients
- 2 bunches endive, leaves separated and rinsed well
- 1 cup candied pecans or peanuts
- 1/4 cup blue cheese, crumbled
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt
- freshly ground black pepper
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