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Endive, Orange, Arugula, Apple, & Blue Cheese Salad

Servings 6


To Make The Dressing

  • 1/2 teaspoon grated orange zest
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • Salt and freshly ground black pepper

To Make The Salad

  • 2 heads Belgian endive
  • 1/2 cup pecan halves
  • 1/4 lb blue cheese, crumbled
  • 1 sweet apple, unpeeled, cored, medium-diced
  • 4 ounces baby arugula
  • 1 orange


  • 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.


Adapted from Adapted from Ina Garten, Barefoot Contessa Foolproof