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133g Pecans

67g Brown Sugar

40g Unsalted Butter

⅓tsp Salt

⅓tsp Cinnamon

⅓tsp Smoked Paprika

¼tsp Cayenne Pepper

4 heads Belgian Endive, sliced on the bias

3 Medium apples (prefer Fuji or Granny Smith), thinly sliced

150g Blue Cheese

1 Red Onion, thinly sliced

2 ⅔Tbl, finely chopped herbs (parsley, chives, thyme)

⅔ cup Extra Virgin Olive Oil

2 ⅓Tbl Apple Cider Vinegar

1 ⅓Tbl Honey

1 ⅓Tbl Dijon Mustard

Salt & Pepper

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1. Prepare Candied Pecans

   a. Preheat oven to 350. Spread pecan halves in a single layer on baking sheet. Toast in the oven 8-10 minutes, stirring halfway through, until they are fragrant and slightly toasted.

   b. ◦ In a medium skillet or heavy-bottomed pan, melt 2⅔ tablespoons of unsalted butter over medium heat.

   ◦ Add ⅓ cup of brown sugar, ⅓ teaspoon of salt, ⅓ teaspoon of cinnamon (if using), ⅓ teaspoon of smoked paprika, and a pinch of cayenne pepper. Stir continuously until the brown sugar dissolves and the mixture begins to bubble, about 2-3 minutes.

   ◦ Add the toasted pecans to the skillet, stirring well to ensure each pecan half is evenly coated with the spiced sugar mixture.

   ◦ Continue to cook, stirring frequently, until the pecans are well-coated and the sugar mixture thickens slightly, about 3-4 minutes.

   ◦ Remove the skillet from heat and stir in ⅔ teaspoon of vanilla extract (if using) for added depth and aroma.

   ◦ Transfer the spiced candied pecans onto a piece of parchment paper or a silicone baking mat, spreading them out in a single layer to cool completely.

   ◦ Once cooled, break into smaller pieces as needed.

   ◦ Store: Keep the spiced candied pecans in an airtight container at room temperature for up to 1 week.

2. Prepare the Vinaigrette

   a. Combine Ingredients:

   ◦ In a small bowl or a mason jar, combine ⅔ cup of extra virgin olive oil, 2⅓ tablespoons of apple cider vinegar, 1⅓ tablespoons of honey, and 1⅓ tablespoons of Dijon mustard.

   b. Emulsify:

   ◦ Whisk the ingredients together until well combined and emulsified. Alternatively, if using a mason jar, screw the lid on tightly and shake vigorously until the dressing is smooth and well blended.

   c. Season:

   ◦ Add salt and freshly ground black pepper to taste. Adjust the sweetness or acidity by adding more honey or vinegar if desired.

   d. Store:

   ◦ Store the vinaigrette in the refrigerator for up to 1 week. Shake or whisk before each use as the ingredients may separate.

3. Assemble the Salad

a. Prepare the Endive:

◦ remove core and slice on a bias

b. Add the Apples and Onions:

◦ Thinly slice the apples using a mandoline or a sharp knife for uniformity.

◦ If using, thinly slice the red onion.

c. Combine Salad Components:

◦ Evenly distribute the apple slices and red onion slices over the endive leaves.

◦ Sprinkle the crumbled blue cheese over the top.

d. Add Spiced Candied Pecans and Herbs:

◦ Scatter the spiced candied pecan pieces over the salad.

◦ Garnish with freshly chopped herbs for added color and flavor.

e. Dress the Salad:

◦ Just before serving, drizzle the honey-Dijon vinaigrette over the salad. Start with a small amount and add more to taste, ensuring the endive remains crisp and the dressing complements rather than overwhelms the ingredients.

f. Serve Immediately:

◦ Serve the salad immediately to maintain the crispness of the endive and the freshness of the apples. If preparing ahead, assemble all components except for adding the vinaigrette and candied pecans, which should be added just before serving.

Make-Ahead Tips

• Candied Pecans:

◦ Prepare and candy the pecans up to 1 week in advance. Store in an airtight container at room temperature.

• Vinaigrette:

◦ Make the honey-Dijon vinaigrette up to 1 week ahead and store in the refrigerator. Shake or whisk before use.

• Salad Components:

◦ Endive: Wash, separate, and dry the endive leaves up to 2 days ahead. Store them in an airtight container lined with paper towels to maintain freshness.

◦ Apples:

▪ To Prevent Browning: Toss the thinly sliced apples with a little lemon juice to prevent browning. Store in an airtight container in the refrigerator up to 1 day ahead.

◦ Red Onions:

▪ Slice and store up to 2 days ahead in an airtight container.

◦ Blue Cheese:

▪ Crumble the blue cheese up to 2 days ahead and store in an airtight container in the refrigerator.

◦ Fresh Herbs:

▪ Finely chop the herbs and store them in a small container or zip-top bag in the refrigerator until ready to use.

Presentation Tips for Elegance

1 Uniform Slicing:

◦ Use a mandoline slicer for the apples to ensure uniform thickness, which enhances the visual appeal and ensures even flavor distribution.

2 Color Contrast:

◦ Utilize a variety of heirloom apples (red, green, yellow) to add vibrant colors to the salad, enhancing its visual appeal.

3 Garnishing:

◦ Add a few whole blue cheese crumbles or a small sprig of fresh herbs on top for an elegant touch.

4 Plating:

◦ Arrange the endive leaves neatly on each plate, creating a structured and refined base for the salad ingredients.

5 Final Drizzle:

◦ Use a spoon or a small squeeze bottle for the vinaigrette to create artistic drizzles over the salad, adding both flavor and visual interest.