Apple Salad With Blue Cheese

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Apple Salad With Blue Cheese

The dressing and apples can be made 2 to 3 days in advance, and refrigerated.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Orange Vinaigrette:

  • 2 cups orange juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped red onion
  • 1 jalapeño pepper, seeded and chopped
  • ¾ cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  • 2 Granny Smith apples, peeled, cored and cut into eighths
  • 1 head curly endive, washed and torn into pieces
  • ½ cup pecan halves, toasted
  • 4 ounces blue cheese, crumbled


Orange Vinaigrette:

1. Pour orange juice in small nonreactive pan, and cook over high heat. Bring to a boil and cook until reduced to ¼ cup, about 35 to 40 minutes.

2. Place orange reduction, balsamic vinegar, onion, and jalapeño in a food processor fitted with metal blade, process until smooth.

3. With the motor running, slowly add olive oil until emulsified. Add the honey, salt and pepper, process 2 seconds.


1. Heat ¾ cup of orange vinaigrette in a medium skillet over medium high heat.

2. Add apples, and sauté until golden brown, turning until just cooked through, 2 to 3 minutes. Remove from heat; spoon apples on a plate and cool to room temperature. 

3. Place endive in mixing bowl, toss with 4 tablespoons of remaining orange vinaigrette, season with salt and pepper, if desired. Divide endive among 4 salad plates.

4. Arrange 4 apple slices on each plate, garnish with pecans and blue cheese. Drizzle with remaining orange vinaigrette.