Radicchio & Endive Salad With Pecans, Apple & Mandarin

• FOR THE DRESSING:
• 1/4 cups Apple Cider Vinegar
• 1/8 cups Olive Oil
• 1 Tablespoon Honey
• 1-1/2 Tablespoon Stone Ground Mustard
• 1 teaspoon Fennel Seeds
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Ground Thyme
• 1 pinch Salt And Fresh Ground Black Pepper
• FOR THE SALAD:
• 1/2 cups Toasted Pecans
• 3 whole Belgian Endives
• 1/2 heads Radicchio
• 1 whole Fuji Apple
• 2 whole Mandarin Oranges

1. In a small bowl, combine all of the ingredients for the dressing and mix well.
2. Heat a small skillet over medium heat and gently toast the pecans, about 3 to 5 minutes. Chop the endives, radicchio and apple and place in a large serving or mixing bowl. Peel the mandarins, section them out and put them and the pecans with the other ingredients.
3. Drizzle desired amount of dressing over all ingredients and toss until salad has a thin coat of dressing over it. I like my salads to have a strong dressing flavor, so if you are the same way, use all of the dressing; if you like the flavor to be more subtle, use half and then test out the salad before adding more.
4. Allow salad to sit at least 30 minutes before serving so that the vinegar (and other liquids) soften the endive and radicchio leaves a little and break down some of the bitter taste.

dressing, ubc, olive oil, honey, ground mustard, fennel seeds, garlic, ubc, salt, salad, pecans, belgian endives, radicchio, apple, oranges

Taken from tastykitchen.com/recipes/salads/radicchio-endive-salad-with-pecans-apple-mandarin/ (may not work)