Endive Salad with Candied Pecans and Maytag Blue Cheese

Ingredients

• 3 tablespoons balsamic vinegar 
• 4 servings pepper black freshly ground
• 0.3 cup cheese blue crumbled (recommended: Maytag)
• 1 cup candied pecans 
• 1 teaspoon dijon mustard 
• 2 bunches endive separated rinsed well
• 2 tablespoons olive oil 
• 4 servings salt 

Equipment

• bowl
• whisk

Directions

1. Watch how to make this recipe.
2. 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.
3. Whisk or shake jar to combine. Season, to taste, with salt and black pepper.
4. Drizzle mixture over salad and serve.