Best Endive Salad With Candied Pecans And Maytag Blue Cheese Recipes

Spinach and Endive Salad With Pecans and Blue Cheese image

Provided by DailyInspiration

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 tablespoons shallots, finely chopped
2 tablespoons white wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 Belgian endive, thinly sliced on a long diagonal
10 ounces baby spinach leaves
1 cup pecans, chopped and toasted (about 3 1/2 oz.)
1/2 cup dried cranberries
1/3 cup danish blue cheese, crumbled

Steps:

Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
Sprinkle salad with pecans, cranberries, and blue cheese.

Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette image

Provided by Geoffrey Zakarian

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 16

4 cups finely julienned endive (store in cold water to prevent oxidation)
1/2 cup julienned peeled green apples
1/2 cup crumbled blue cheese
1/2 cup finely julienned red onions
1/4 cup walnuts, toasted
2 tablespoons fresh tarragon leaves
1/4 cup Soy-Sherry Vinaigrette, recipe follows
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup sherry vinegar
1/4 cup soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon chopped shallots
1 egg yolk
1 cup grapeseed oil
Freshly cracked black pepper

Steps:

Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.
Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).

Spinach and Endive Salad with Pecans and Blue Cheese image

Yield Makes 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 tablespoons finely chopped shallot (1 small)
2 tablespoons white-wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Belgian endives
10 oz baby spinach
1 cup pecans (3 1/2 oz), chopped and toasted
1/2 cup dried cranberries
1/3 cup crumbled Danish blue cheese

Steps:

Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
Sprinkle salad with pecans, cranberries, and blue cheese.

Endive and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0

Steps:

Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.