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Apple Salad With Blue Cheese


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Apple Salad With Blue Cheese


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Apple Salad With Blue Cheese


  • Prep Time : 15 min
  • Cook Time : 3 min
  • Ready Time : 18 min


4 servings s


  • 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



  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

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