Clementine endive salad with candied pecans

Based on 6 ratings

Sandra

Contributor

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
clementines
400 g endive
100 g pecans
60 g sugar
40 ml water
150 g arugula
2 tsp mustard
2 tbsp cider vinegar
4 tbsp olive oil
200 g blue cheese
salt
pepper
Metric
Imperial

Utensils

  • pot
  • cutting board
  • knife
  • small bowl
  • large bowl

Nutrition per serving

Cal
596
Protein
17 g
Fat
46 g
Carb
29 g
  • Step 1/3

    Roughly chop pecans. Add sugar, water, and pecans to a pot. Allow the mixture to slowly simmer on medium heat for approx. 5 min. or until it thickens. Set aside and allow to cool.
    • 100 g pecans
    • 60 g sugar
    • 40 ml water
    • pot
    • cutting board
    • knife

    Roughly chop pecans. Add sugar, water, and pecans to a pot. Allow the mixture to slowly simmer on medium heat for approx. 5 min. or until it thickens. Set aside and allow to cool.

  • Step 2/3

    Wash, dry, and finely chop endive and arugula. Supreme clementines and reserve any excess juice. Mix clementine juice with mustard, cider vinegar, and olive oil in a small bowl. Season the dressing with salt and pepper to taste.
    • 400 g endive
    • 150 g arugula
    • clementines
    • 2 tsp mustard
    • 2 tbsp cider vinegar
    • 4 tbsp olive oil
    • salt
    • pepper
    • small bowl

    Wash, dry, and finely chop endive and arugula. Supreme clementines and reserve any excess juice. Mix clementine juice with mustard, cider vinegar, and olive oil in a small bowl. Season the dressing with salt and pepper to taste.

  • Step 3/3

    Mix clementine segments, endive, arugula, and candied pecans with the dressing in a large bowl. Serve with blue cheese. Enjoy!
    • 200 g blue cheese
    • large bowl

    Mix clementine segments, endive, arugula, and candied pecans with the dressing in a large bowl. Serve with blue cheese. Enjoy!