Ingredients

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

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Instructions

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