Clementine endive salad with candied pecans

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!