The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.
Recipe information
Yield
4 servings
Ingredients
Nut Salsa
½
½
3
2
1
¾
¼
Dressing and Assembly
⅓
2
¼
1
1½
4
Preparation
Nut Salsa
Step 1
Preheat oven to 300°. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12–15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
Dressing and Assembly
Step 2
Whisk apple juice, vinegar, lemon juice, oil, and ¼ tsp. lemon zest in a small bowl; season dressing with salt.
Step 3
Toss endive in a large bowl with half of dressing; season with salt.
Step 4
Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.
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Reviews (2)
Back to TopI just love this salad! I made it for guests after I’d had it at Flora and they all said it was amazing!
Ashtonorr
Surrey, England
6/25/2020
It's not every day you get excited about salad. But I think about this salad. Frequently. I make it with whatever variety of chicory happens to be available at Whole Foods, the creamiest blue cheese I can find, walnuts OR pecans, and sometimes I riff on the dressing. But the basics—bitterness, acid, rich cheese—are enough to make me dream of salad.
blackoutcake
NYC
10/31/2017