Author Notes
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
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Ingredients
- Dressing
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1 quart
Apple Cider
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3 ounces
Apple Cider Vinegar
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1 cup
vegetable oil
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Salt
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Fresh Ground Black Pepper
- Salad
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1 bunch
Watercress
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2
Belgian Endive
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1/2 cup
Gorgonzola Cheese, crumbled
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1/2 cup
Pecan halves
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2 tablespoons
Butter, melted
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1/4 teaspoon
Curry powder
Directions
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Put the Apple Cider in a saucepan. Bring to a boil. lower to a simmer, and reduce the Cider to six ounces, let cool.
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Combine the Cider reduction, Cider vinegar, oil, salt and pepper to taste in a bottle and shake. Set aside.
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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.
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Wash and trim watercress.
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Rinse Belgian endive, and separate the leaves.
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Cut apple lengthwise into quarters, remove seeds, and slice.
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Toss watercress with apples, gorgonzola, and pecans.
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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.
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Drizzle with dressing and serve.
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