One 2-pound bunch celery, including leaves, trimmed and thinly sliced on the
2 medium heads of endive (10 ounces), sliced crosswise into 1/4-inch rounds
1 cup crumbled blue cheese (4 ounces)
Freshly ground pepper
How to Make It
Preheat the oven to 350°. Spread the pecans in a pie palate and toast in the oven for 8 minutes, until golden. Transfer to a plate to cool, then break the nuts into pieces.
In a small bowl, whisk the red wine vinegar with the shallot, mustard, salt and thyme. Slowly whisk in the olive oil until combined. In a large bowl, combine the celery with the endive, blue cheese and pecans. Pour over the dressing and toss to coat. Season with pepper and serve at once.
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