Endive and Apple Salad

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon orange juice
• 1 teaspoon honey
• Dash of salt
• 1/4 cup pecans
• 2 heads of endive, chopped
• 1 cup arugula
• 1 apple, sliced thin
• 1/4 cup dried cherries or cranberries
• 1/4 cup goat cheese, crumbled (optional)

1. To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey.
2. Season with salt.
3. In a small saute pan, toast the pecans over medium heat.
4. Allow to cool.
5. Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl.
6. Toss with enough dressing to coat.
7. Top with the pecans and goat cheese (optional).

olive oil, apple cider vinegar, orange juice, honey, salt, pecans, endive, arugula, apple, cherries, goat cheese

Taken from cooking.nytimes.com/recipes/1014356 (may not work)