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Clementine endive salad with candied pecans
Difficulty
Easy đPreparation
Baking
Resting
Ingredients
Utensils
pot, cutting board, knife, small bowl, large bowl
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Nutrition per serving
Step 1/ 3
- 50 g pecans
- 30 g sugar
- 20 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
- 200 g endive
- 75 g arugula
- 4 clementines
- 1 tsp mustard
- 1 tbsp cider vinegar
- 2 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
- 100 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!
Enjoy your meal!
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