Clementine endive salad with candied pecans

Clementine endive salad with candied pecans

Based on 6 ratings

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
17g
Fat
46g
Carb
29g

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 pecans
  • 60 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 endive
  • 150 arugula
  • 8 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 blue cheese
  • large bowl

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