Endive Pecan Salad

By Audrey Plant 

Ingredients

3 endive heads, washed

1 cup chopped pecans

3 tablespoons unsalted butter, melted

¼ cup dark brown sugar

dash of salt

2 ounces anchovy fillets, roughly chopped

2 tablespoons blue cheese, crumbled

½ fresh orange

1 tablespoon extra-virgin olive oil

1 teaspoon fresh dill, garnish

Instructions

1.     Cut the root ends off of endive and peel back first layer of leaves. Peel next leaves off, should resemble cups. Place on a plate or serving platter.

2.    In a large skillet melt butter and brown sugar on medium-high heat. Once melted together and slightly bubbly, add pecans. Cook for 2 minutes, stirring constantly. Remove candied pecans from heat and place on parchment paper and sprinkle salt on top. Allow to cool completely, about 5 minutes.

3.    Sprinkle pecans on each of the endive leaves followed by chopped anchovy fillets and blue cheese. Squeeze fresh orange over the salad and drizzle with olive oil. Garnish with fresh dill.

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Salad is inspired by one of my favorite restaurants-Estela in NYC.