122286 apple endive ham and pecan salad Recipes

walnuts or 1/4 cup pecans, belgian endive, granny smith apple, crumbled gorgonzola (about 1 oz), minced fresh chives, cider vinegar, balsamic vinegar, honey, extra virgin olive oil

walnuts, cider vinegar, balsamic vinegar, honey, extra-virgin olive oil, belgian endives, granny smith apple, crumbled gorgonzola cheese (about 1 oz), minced fresh chives

extra-virgin olive oil, white-wine vinegar, firm-ripe pear (about 1/2 lb), belgian endives (about 1 lb), head chicory (curly endive; about 1/2 lb)

endives, ham (not too thick, but not too thin), butter, divided, flour, milk, grated swiss cheese, salt, pepper, nutmeg (optional)

apple juice, cider vinegar, extravirgin olive oil, salt, freshly ground black pepper, gourmet salad greens (about 10 oz), seedless red grapes, halved, mcintosh apple, cored and cut into 18 wedges, bartlett pear, cored and cut into 18 wedges, shredded sharp cheddar cheese, chopped pecans, toasted

brown sugar, chopped pecans, sweet apples, halved and cored, butter, melted, canola oil, apple cider, cider vinegar, honey, salt, ground black pepper, mesclun or 6 cups torn mixed greens, coarsely chopped pecans, toasted (optional)

chopped pecans, maple syrup (or 1/8 cup brown sugar mixed with 2 tsp. water), cinnamon, fresh cranberries (or frozen , may use dried craisins if you like), golden raisin, balsamic vinegar, red onion, chopped, brown sugar, dijon mustard, extra virgin olive oil, salt and pepper, mixed salad greens, rinsed and dried, fuji apple, cored and chopped (or try pink lady or gala), fresh lemon juice, water

navel oranges, red-wine vinegar, extra-virgin olive oil, dijon mustard, head escarole , torn into 2- to 3-inch pieces (12 cups), belgian endives, leaves separated and halved crosswise

belgian endives, radicchio, dijon mustard, sherry vinegar, sugar, salt, black pepper, grapeseed or canola oil, asian sesame oil, scallions, finely chopped (1/4 cup), sesame seeds, toasted, black sesame seeds (optional)

olive oil, fresh lemon juice, heads of belgian endive , cut into 1-inch pieces, loosely packed) arugula, green onions, chopped, grated asiago cheese (about 3 1/2 oz)

heads belgian endive, leaves separated, radicchio , torn, bell pepper, seeded , membrane removed, diced (green or red), dark raisin, shallot, sliced and cut into crescents (my addition-optional), extra virgin olive oil, fresh lemon juice, balsamic vinegar, fresh cilantro or 1 tbsp fresh parsley, chopped, dried crushed red pepper flakes, garlic clove, finely minced, salt

heads of belgian endive, trimmed , sliced crosswise into 1-inch pieces (about 6 cups), watercress, thick stems trimmed, apple cider vinegar, dijon mustard, olive oil, mustard seeds, walnuts, toasted, dried cranberries

butter, sugar, pears, peeled and diced, garlic, chopped, red wine vinegar, salt, freshly ground black pepper, extra-virgin olive oil, stilton cheese, crumbled (or any other blue cheese), endive spears, pecan halves or 25 pieces, toasted, watercress sprigs, for garnish, cream cheese (for presentation)

butter, sugar, pears peeled and diced, garlic chopped, balsamic vinegar, salt check saltiness of cheese first, freshly ground black pepper, extra virgin olive oil add slowly , less than 1/4 may be better, stilton blue cheese crumbled, endive spears, pecan halves or pieces toasted, cream cheese for presentation

sugar snap peas, stemmed , stringed, kosher salt plus more, grated parmesan, divided, tablespoona champagne vinegar, fresh lime juice, dijon mustard, freshly ground black pepper plus more for seasoning, sunflower oil, tablespoona extra-virgin olive oil, red belgian endive or small treviso radicchio spears, yellow belgian endive spears, chopped flat-leaf parsley, sliced chives, chopped chervil, chopped tarragon

canola oil, plum tomato, chopped, champagne vinegar, honey, johannisberg riesling wine, olive oil, shallot, chopped, sea scallops , each cut horizontally in half, heads of belgian endive, trimmed, cored, leaves separated, tomatoes, halved, sliced, red bell pepper, thinly sliced, red onion, thinly sliced

red onions, thinly sliced, distilled white vinegar, water, sugar, salt, blue cheese, crumbled into 1/4-inch pieces, olive oil, belgian endive, thinly sliced (about 8 cups), fresh lemon juice, fresh arugula , torn into small pieces (about 12 cups), dried cranberries

dijon mustard, freshly squeezed lemon juice (2 lemons), good olive oil, kosher salt, freshly ground black pepper, heads endive, ripe haas avocados, peeled and seeded