Ingredients

• 2 bunches endive, leaves separated and rinsed well
• 1 cup candied pecans or peanuts
• 1/4 cup bleu cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper

Directions

Arrange endive leaves on a serving platter. Top with candied nuts and bleu cheese. In a small bowl or jar, combine vinegar, oil and mustard. Whisk or shake jar to combine. Season to taste, with salt and black pepper. Drizzle mixture over salad and serve.