Endive And Spicy Pecan Salad

• Spicy Pecans:
• 1 egg white
• 1 cup pecan halves
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice
• Salad:
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 4 ounces baby arugula leaves
• 4 small heads endive, cored and sliced
• 1 large Bosc pear, cored and thinly sliced
• 1/2 cup crumbled blue cheese
• 1/2 red onion, thinly sliced
• 1/4 cup dried cherries

1. Preheat the oven to 225u0b0F. Spray a small rimmed baking sheet with nonstick cooking spray.
2. Whisk the egg white in a small bowl. Add the pecans and stir to coat. Add the sugar, cinnamon, salt, cayenne, and allspice and toss to coat. Spread the nuts out onto the prepared baking sheet. Bake for 1 hour, turning every 15 minutes, until golden brown.
3. Whisk together the vinegar, mustard, and honey in a small bowl to combine. Gradually whisk in the olive oil and season with salt and pepper, to taste.
4. Toss together the arugula, endive, pear, blue cheese, red onion, dried cherries, and spicy pecans in a serving bowl. Drizzle the vinaigrette over the salad and toss gently to coat.

pecans, egg, pecan halves, sugar, ground cinnamon, kosher salt, cayenne pepper, ground allspice, salad, white balsamic vinegar, mustard, honey, extravirgin olive oil, kosher salt, freshly ground black pepper, arugula, endive, pear, blue cheese, red onion, dried cherries

Taken from food52.com/recipes/32276-endive-and-spicy-pecan-salad (may not work)