- Serves 4-6
I first had this at the Carversville Inn in Doylestown. I fell in love with it, and cajoled the chef to give me the dressing recipe. The rest I had to figure out (the spice on the pecans!) but I think I came pretty close :-) It has to be my absolute favorite salad of all times, in addition to making your house smell lovely! —rhinna
Apple Cider Vinegar
Fresh Ground Black Pepper
Gorgonzola Cheese, crumbled
- Put the Apple Cider in a saucepan. Bring to a boil. lower to a simmer, and reduce the Cider to six ounces, let cool.
- Combine the Cider reduction, Cider vinegar, oil, salt and pepper to taste in a bottle and shake. Set aside.
- Combine melted butter and curry powder (you may add a bit more, but there should only be a nuance) Toss with pecan halves, and put on a foil lined pan to toast in a preheated 350 degree oven for 10-15 minutes. Watch closely to ensure they do not burn. Remove and cool.
- Wash and trim watercress.
- Rinse Belgian endive, and separate the leaves.
- Cut apple lengthwise into quarters, remove seeds, and slice.
- Toss watercress with apples, gorgonzola, and pecans.
- Arrange endive leaves artfully on plate in a star or flower type pattern (the bases meeting in the center), heap a portion of watercress mixture on top.
- Drizzle with dressing and serve.