Author Notes
Arugula and endive salad with spicy roasted pecans, pears, dried cherries, and crumbled blue cheese. —Riley Wofford
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Ingredients
- Spicy Pecans:
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1
egg white
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1 cup
pecan halves
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1/3 cup
sugar
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1 teaspoon
ground cinnamon
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1/2 teaspoon
kosher salt
-
1/2 teaspoon
cayenne pepper
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1/4 teaspoon
ground allspice
- Salad:
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2 tablespoons
white balsamic vinegar
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1/2 teaspoon
Dijon mustard
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1/2 teaspoon
honey
-
1/4 cup
extra-virgin olive oil
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Kosher salt
-
Freshly ground black pepper
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4 ounces
baby arugula leaves
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4
small heads endive, cored and sliced
-
1
large Bosc pear, cored and thinly sliced
-
1/2 cup
crumbled blue cheese
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1/2
red onion, thinly sliced
-
1/4 cup
dried cherries
Directions
- Spicy Pecans:
-
Preheat the oven to 225°F. Spray a small rimmed baking sheet with nonstick cooking spray.
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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.
- Salad:
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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.
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