Apple Salad With Blue Cheese
The dressing and apples can be made 2 to 3 days in advance, and refrigerated.
Servings
4 Servings
Ingredients
- 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
Instructions
- Orange Vinaigrette:
- 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.
- Place orange reduction, balsamic vinegar, onion, and jalapeño in a food processor fitted with metal blade, process until smooth.
- With the motor running, slowly add olive oil until emulsified. Add the honey, salt and pepper, process 2 seconds.
- Salad:
- Heat ¾ cup of orange vinaigrette in a medium skillet over medium high heat.
- 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.
- 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.
- Arrange 4 apple slices on each plate, garnish with pecans and blue cheese. Drizzle with remaining orange vinaigrette.