Endive and Apple Salad with Buttermilk Dressing and Maple-Glazed Pecans
Serves 6 | active time 20 minutes
A perfect balance between bitter and sweet, endives and apples are a classic combination. Paired with a creamy, tangy buttermilk dressing and maple-glazed pecans, this simple, texture-filled salad is a delicious beginning to the holiday meal.
5 endives, ends trimmed, leaves separated
2 apples (Honeycrisp, Gala, or Braeburn), thinly sliced
1/8 cup finely sliced red onion
1/2 cup maple-glazed pecans (see below) or toasted pecans
1/4 cup crumbled, cooked bacon (optional)
Toss raw pecans with pure maple syrup, lightly coating. Salt and pepper. Spread out on a lightly greased cookie sheet and place in a 400°F oven for 20–25 minutes, mixing once halfway through. Pecans will begin to smell toasty and darken just slightly. Remove, let cool 10 minutes, loosen the pecans from tray with metal spatula, then let cool all the way. Store in a sealable bag.
1/2 cup buttermilk
1 tablespoon olive oil
1 tablespoon apple cider vinegar
2 tablespoons mayo
1 tablespoon whole-grain mustard
1/4 teaspoon salt and pepper each
Tip: Make the dressing a few ahead and refrigerate.
To Make the Salad
In a large bowl add endive, sliced apples and red onion.
In a small bowl, whisk together dressing ingredients and toss with salad, coating all leaves well.
Divide salad among plates and top with maple-glazed pecans and optional bacon crumbles.