Apple Salad With Maytag Blue Cheese

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups orange juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped red onions
• 1 jalapeno pepper, seeded, chopped
• 3/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 granny smith apples, peeled, cored, cut into eighths
• 1 head curly endive lettuce, washed, torn into pieces
• 1/2 cup pecan halves, toasted
• 4 ounces maytag* blue cheese, crumbled

Recipe

• 1 place orange juice in small nonreactive pan over high heat. bring to a boil and cook until reduced to 1/4 cup, about 35-40 minutes.
• 2 can be made 2-3 days in advance, and refrigerated.
• 3 place orange reduction, balsamic vinegar, onion, and jalapeno in a food processor fitted with metal blade, process until smooth. with the motor running, slowly add the olive oil until emulsified. add the honey, salt and pepper, process 2 seconds.
• 4 heat 3/4 cup of the orange vinaigrette in a medium skillet over medium high heat. add the apples, and saute until golden brown, turning until just cooked through, 2-3 minutes.
• 5 remove to plate and cool to room temperature. can be made a day in advance, covered in refrigerator, bring to room temperature before serving.
• 6 place endive in mixing bowl, toss with 4 tablespoons of the remaining orange vinaigrette, season with additional salt and pepper if desired.
• 7 pour remaining vinaigrette into squeeze bottle, if desired.
• 8 divide endive among 4 salad plates. arrange 4 apple slices on each plate, garnish with pecans and maytag blue cheese.
• 9 drizzle with remaining orange vinaigrette.