Arugula and endive salad with spicy roasted pecans, pears, dried cherries, and crumbled blue cheese. —Riley Wofford
white balsamic vinegar
extra-virgin olive oil
Freshly ground black pepper
baby arugula leaves
small heads endive, cored and sliced
large Bosc pear, cored and thinly sliced
crumbled blue cheese
red onion, thinly sliced
In This Recipe
Preheat the oven to 225°F. Spray a small rimmed baking sheet with nonstick cooking spray.
Whisk the egg white in a small bowl. Add the pecans and stir to coat. Add the sugar, cinnamon, salt, cayenne, and allspice and toss to coat. Spread the nuts out onto the prepared baking sheet. Bake for 1 hour, turning every 15 minutes, until golden brown.
Whisk together the vinegar, mustard, and honey in a small bowl to combine. Gradually whisk in the olive oil and season with salt and pepper, to taste.
Toss together the arugula, endive, pear, blue cheese, red onion, dried cherries, and spicy pecans in a serving bowl. Drizzle the vinaigrette over the salad and toss gently to coat.