|2 tbsp||cider vinegar|
|4 tbsp||olive oil|
|200 g||blue cheese|
The citrusy notes of this white wine are a perfect match to this fruity and nutty salad.
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.
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.