Endive Salad With Candied Pecans And Maytag Blue Cheese Recipes

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ENDIVE SALAD WITH BLUE CHEESE DRESSING



Endive Salad With Blue Cheese Dressing image

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish

Steps:

  • Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
  • Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

ENDIVE AND BLUE CHEESE SALAD



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.

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE



Spinach and Endive Salad With Pecans and Blue Cheese image

An elegant salad with a delicious maple syrup vinaigrette. The recipe says that each bite will be deliciously different, depending on what your fork picks up. Recipe is from Gourmet Today.

Provided by DailyInspiration

Categories     Salad Dressings

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 SALAD WITH CANDIED PECANS AND MAYTAG BLUE CHEESE



Endive Salad with Candied Pecans and Maytag Blue Cheese image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 bunches endive, leaves separated and rinsed well
1 cup candied pecans or peanuts
1/4 cup blue cheese, crumbled (recommended: Maytag)
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt
freshly ground black pepper

Steps:

  • 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. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

BLUE CHEESE AND PECAN STRUDEL



Blue Cheese and Pecan Strudel image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 9

1 stick unsalted butter
1 large egg white
4 ounces cream cheese, at room temperature
Freshly ground pepper
2 ounces Roquefort or other blue cheese, crumbled (about 1/2 cup)
1/2 cup chopped candied pecans
6 sheets frozen phyllo dough, thawed
1/4 cup breadcrumbs
Honey, for drizzling

Steps:

  • Make the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan.
  • Whisk the egg white, cream cheese and 1/4 teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula.
  • Lay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.)
  • Spoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour.
  • Position a rack in the lower third of the oven and preheat to 400 degrees F. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature.

APPLE, PECAN AND BLUE CHEESE SALAD



Apple, Pecan and Blue Cheese Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 10

12 ounces salad greens (spring mix)
1/2 cup dried cherries
1/2 cup pecan halves
6 ounces blue cheese chunks
2 whole apples, cored and sliced very thin
1/4 cup olive oil
1 tablespoon (heaping) Dijon
1 tablespoon maple syrup
1 teaspoon apple cider vinegar (or more to taste)
Salt and freshly ground black pepper

Steps:

  • Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
  • Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
  • Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

ENDIVE SALAD WITH CANDIED PECANS AND MAYTAG BLUE CHEESE



Endive Salad with Candied Pecans and Maytag Blue Cheese image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 bunches endive, leaves separated and rinsed well
1 cup candied pecans or peanuts
1/4 cup Maytag blue cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt
Freshly ground black pepper

Steps:

  • 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. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE



Spinach and Endive Salad with Pecans and Blue Cheese image

Categories     Cheese     Dairy     Fruit     Leafy Green     Onion     Vegetable     Side     Blue Cheese     Pecan     Spinach     Endive     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

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.

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