Endive Salad with Candied Pecans and Maytag Blue Cheese

• 2 bunches endive, leaves separated and rinsed well
• 1 cup candied pecans or peanuts
• 1/4 cup Maytage blue cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt
• Freshly ground black pepper

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

bunches endive, candied pecans, blue cheese, balsamic vinegar, olive oil, mustard, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/robin-miller/endive-salad-with-candied-pecans-and-maytag-blue-cheese-recipe2.html (may not work)