Celery-and-Blue Cheese Salad with Pecans

• 1/2 cup pecan halves
• 1 1/2 tablespoons red wine vinegar
• 1/2 small shallot, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon minced fresh thyme
• 2 tablespoons extra-virgin olive oil
• One 2-pound bunch celery, including leaves, trimmed and thinly sliced on the bias
• 2 medium heads of endive (10 ounces), sliced crosswise into 1/4-inch rounds
• 1 cup crumbled blue cheese (4 ounces)
• Freshly ground pepper

1. Preheat the oven to 350.
2. Spread the pecans in a pie palate and toast in the oven for 8 minutes, until golden.
3. Transfer to a plate to cool, then break the nuts into pieces.
4. In a small bowl, whisk the red wine vinegar with the shallot, mustard, salt and thyme.
5. Slowly whisk in the olive oil until combined.
6. In a large bowl, combine the celery with the endive, blue cheese and pecans.
7. Pour over the dressing and toss to coat.
8. Season with pepper and serve at once.

pecan halves, red wine vinegar, shallot, mustard, kosher salt, thyme, extravirgin olive oil, celery, endive, blue cheese, freshly ground pepper

Taken from www.foodandwine.com/recipes/celery-and-blue-cheese-salad-with-pecans (may not work)