Endive, Orange & Bleu Cheese Salad

Endive, Orange & Bleu Cheese SaladSalad Queen
My sister is the Salad Queen. No matter what the occasion, she can be counted on to bring a bowl of greens in any of a thousand iterations. It’s a good thing, as everyone could use more greens in their life. But, her leafy predictability has also become kind of a family joke. She can also be counted on for a rockin’ good cake. But, I digress….

One thing I have noticed over the years is that while she loves to experiment, she does have her favorites. And, they change with the seasons—as you would expect. A couple of weeks ago, when the weather actually started to feel like Fall, we were at her house for dinner. We enjoyed a lovely pork tenderloin along with some spicy sweet potatoes and this Endive, Orange & Bleu Cheese Salad. It is one of my favorites as well. And, it is a more accurate signal that the seasons have changed than anything else I know…as one or both of us will make it as soon as we have a reason too.

This salad is a great side for any fall-themed dinner. But it is also good the next day for lunch—especially with some sliced cooked chicken or whatever is left over from the night before. This also works for Thanksgiving if you’re someone who is thinking ahead.

Endive, Orange & Bleu Cheese Salad
Yields 2 Servings
Adapted from Ina Garten and The Food Network

For the vinaigrette
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons good olive oil
1/2 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper

For the salad
1 head Belgian endive
1/4 cup pecan halves, toasted
2 ounces blue cheese, 1/2-inch diced
1/2 Pink Lady apple (or your preference), unpeeled, cored, and diced
2 ounces baby arugula
1/2 orange

Make the vinaigrette
In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Set the dressing aside.

Prep the endive
Cut the head of the endive in half lengthwise, remove the triangle of the core at the base of each half so the leaves are able to separate easily. Cut the leaves in half lengthwise once again.

Make the salad
Place the endive in a medium bowl. Drizzle the leaves with the vinaigrette. Add the pecans, blue cheese, and diced apples. Add the arugula and toss.

Finish the salad
Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane.

Sprinkle the salad with salt to taste and serve.


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