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Celery-and-Blue Cheese Salad with Pecans

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  1. 1/2 cup pecan halves
  2. 1 1/2 tablespoons red wine vinegar
  3. 1/2 small shallot, minced
  4. 1 teaspoon Dijon mustard
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon minced fresh thyme
  7. 2 tablespoons extra-virgin olive oil
  8. One 2-pound bunch celery, including leaves, trimmed and thinly sliced on the bias
  9. 2 medium heads of endive (10 ounces), sliced crosswise into 1/4-inch rounds
  10. 1 cup crumbled blue cheese (4 ounces)
  11. Freshly ground pepper
  1. 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.
  2. 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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