Endive Salad With Candied Pecans And Maytag Blue Cheese Recipes

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ENDIVE SALAD WITH CANDIED PECANS AND MAYTAG BLUE CHEESE



Endive Salad with Candied Pecans and Maytag Blue Cheese image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 bunches endive, leaves separated and rinsed well
1 cup candied pecans or peanuts
1/4 cup blue cheese, crumbled (recommended: Maytag)
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt
freshly ground black pepper

Steps:

  • Arrange endive leaves on a serving platter. Top with candied nuts and blue cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season, to taste, with salt and black pepper. Drizzle mixture over salad and serve.

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE



Spinach and Endive Salad With Pecans and Blue Cheese image

An elegant salad with a delicious maple syrup vinaigrette. The recipe says that each bite will be deliciously different, depending on what your fork picks up. Recipe is from Gourmet Today.

Provided by DailyInspiration

Categories     Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 tablespoons shallots, finely chopped
2 tablespoons white wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 Belgian endive, thinly sliced on a long diagonal
10 ounces baby spinach leaves
1 cup pecans, chopped and toasted (about 3 1/2 oz.)
1/2 cup dried cranberries
1/3 cup danish blue cheese, crumbled

Steps:

  • Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
  • Sprinkle salad with pecans, cranberries, and blue cheese.

ENDIVE SALAD WITH BLUE CHEESE DRESSING



Endive Salad With Blue Cheese Dressing image

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish

Steps:

  • Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
  • Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE



Spinach and Endive Salad with Pecans and Blue Cheese image

Categories     Cheese     Dairy     Fruit     Leafy Green     Onion     Vegetable     Side     Blue Cheese     Pecan     Spinach     Endive     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 tablespoons finely chopped shallot (1 small)
2 tablespoons white-wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Belgian endives
10 oz baby spinach
1 cup pecans (3 1/2 oz), chopped and toasted
1/2 cup dried cranberries
1/3 cup crumbled Danish blue cheese

Steps:

  • Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
  • Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
  • Sprinkle salad with pecans, cranberries, and blue cheese.

MAYTAG BLUE CHEESE SALAD DRESSING



Maytag Blue Cheese Salad Dressing image

This is from Kincaids Restaurant in Redondo Beach, Ca. When I tried it at the restaurant, I had to have the recipe, which I found on the web. It is the best blue cheese salad dressing ever !!! The Maytag Blue Cheese is so creamy and delicious, like no other. It's not cheap, but worth every dime if you can find it. If you can't find it, you can substitute Danish Blue Cheese, or your personal favorite. It should be refrigerated overnight. I'm guessing on the servings amount, it makes about 1-1/2 cups. Serve it over iceberg lettuce wedges with your choice of other veggies, i.e tomatoes, cucumbers, etc. and I hope you enjoy it as much as we do !!!

Provided by Imagenie

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 small garlic clove, minced
1 pinch dry mustard
1/4 teaspoon onion salt
1 pinch white pepper
1 tablespoon red wine vinegar
1 teaspoon red wine vinegar
1/3 teaspoon Worcestershire sauce
Tabasco sauce, to taste
1/3 cup sour cream
1 cup mayonnaise
1 1/2 ounces buttermilk
4 ounces maytag blue cheese, crumbled

Steps:

  • Dissolve spices into vinegar, Worcestershire, and Tabasco.
  • Combine with sour cream and mayonnaise.
  • Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
  • It is best served on Iceberg lettuce wedges.

Nutrition Facts : Calories 379.8, Fat 32.2, SaturatedFat 10.8, Cholesterol 48.2, Sodium 869.5, Carbohydrate 16.3, Fiber 0.1, Sugar 5.2, Protein 7.8

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