Endive and spicy pecan salad
Indulge in the refreshing crunch of endive accompanied by the bold flavors of spicy pecans in this tantalizing salad. Perfect combination of flavors and textures that will tantalize your taste buds.
Ingredients:
- 1 egg white
- 1 cup pecan halves
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 110g baby arugula leaves
- 4 small heads endive, cored and sliced
- 1 large Bosc pear, cored and thinly sliced
- 1/2 cup crumbled blue cheese
- 1/2 red onion, thinly sliced
- 1/4 cup dried cherries
Instructions:
- Spiced Pecans:
- Preheat your oven to 225°F. Grease a small baking sheet with nonstick cooking spray.
- Beat the egg white in a small bowl. Mix in the pecans until coated. Stir in the sugar, cinnamon, salt, cayenne, and allspice and mix well. Spread out the nuts on the prepared baking sheet. Bake for 1 hour, rotating every 15 minutes, until they are a nice golden brown color.
- Salad:
- In a small bowl, blend the vinegar, mustard, and honey. Slowly incorporate the olive oil while whisking and season with salt and pepper as desired.
- Combine the arugula, endive, pear, blue cheese, red onion, dried cherries, and spiced pecans in a salad bowl. Drizzle the vinaigrette over the salad and gently toss to ensure everything is well coated.
Summary:
- Calories: 2089 kcal
- Fat: 147 g
- Protein: 34 g
- Carbs: 179 g
- Potassium: 2000 mg
- Magnesium: 251 mg