Apple Salad With Blue Cheese

• 2 cup:orange juice
• 2 tablespoon:balsamic vinegar
• 2 tablespoon:chopped red onion
• 1 jalapeno pepper,:seeded, chopped
• 3/4 cup:olive oil
• 1 tablespoon:honey
• 1 teaspoon:kosher salt
• 1/2 teaspoon:freshly ground pepper
• 2 Granny:Smith apples, peeled, cored, cut into eighths
• 1 head curly:endive, washed, torn into pieces
• 1/2 cup:pecan halves, toasted
• 4 oz.:blue cheese, crumbled

Preparation

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. Place orange reduction, Marketplace Balsamic Vinegar, onion, and jalapeno in a food processor fitted with metal blade, process until smooth.
3. 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.
5. Add the apples, and saute until golden brown, turning until just cooked through, 2-3 minutes.
6. Remove to plate and cool to room temperature. Can be made a day in advance, covered in refrigerator, bring to room temperature before serving.
7. Place endive in mixing bowl, toss with 4 tablespoons of the remaining orange vinaigrette, season with additional salt and pepper if desired.
8. Pour remaining vinaigrette into squeeze bottle, if desired. Divide endive among 4 salad plates.
9. Arrange 4 apple slices on each plate, garnish with pecans and Maytag blue cheese.
10. Drizzle with remaining orange vinaigrette. Serves 4