Endive, Orange, Arugula, Apple, & Blue Cheese Salad
Servings 6
Ingredients
To Make The Dressing
1/2teaspoongrated orange zest
1/4cupfreshly squeezed orange juice
1/4cupextra virgin olive oil
1teaspoonwhite wine vinegar
Salt and freshly ground black pepper
To Make The Salad
2heads Belgian endive
1/2cuppecan halves
1/4lbblue cheese,crumbled
1sweet apple,unpeeled, cored, medium-diced
4ouncesbaby arugula
1orange
Instructions
1. Whisk together the dressing ingredients in a small bowl. The original recipe called for 1 teaspoon salt and 1/3 teaspoon pepper. We don't use nearly that much salt.
2. Cut the endive heads in half lengthwise, remove the core at the base so the leaves separate, and cut the leave in half again lengthwise. Place the leaves in a large bowl, add the dressing, pecans, blue cheese, apple, and arugula. Toss. Add some of the zest from the orange into the salad, then peel the orange. Cut the orange sections between the membranes and add them to the salad (throw out the membranes). Serve.
Notes
Adapted from Adapted from Ina Garten, Barefoot Contessa Foolproof