Dayton's Marketplace Apple Salad
with Maytag Blue Cheese

Ingredients

• 2 cups orange juice
• 2 tablespoons Marketplace Balsamic Vinegar
• 2 tablespoons chopped red onion
• 1 jalapeno pepper, seeded, chopped
• 3/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 Granny Smith apples, peeled, cored, cut into eighths
• 1 head curly endive, washed, torn into pieces
• 1/2 cup pecan halves, toasted
• 4 ounces Maytag blue cheese, crumbled

Instructions

1. Place orange juice in small nonreactive pan over high heat. Bring to a boil and cook until reduced to 1/4 cup, about 35 to 40 minutes. Can be made 2 to 3 days in advance, and refrigerated.
2. Place orange reduction, Marketplace Balsamic Vinegar, onion, and jalapeno in a food processor fitted with metal blade, process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey, salt and pepper, process for 2 seconds.
3. Heat 3/4 cup of the orange vinaigrette in a medium skillet over medium high heat. Add the apples, and saute until golden brown, turning until just cooked through, 2 to 3 minutes. Remove to plate and cool to room temperature. Can be made a day in advance, covered in refrigerator, bring to room temperature before serving.
4. Place endive in mixing bowl, toss with 4 tablespoons of the remaining orange vinaigrette, season with additional salt and pepper if desired. Pour remaining vinaigrette into squeeze bottle, if desired.
5. Divide endive among 4 salad plates. Arrange 4 apple slices on each plate, garnish with pecans and Maytag blue cheese.
6. Drizzle with remaining orange vinaigrette.

Attribution

Source: kare11.com - Chef Sue Erickson, Dayton's Marketplace