Endive, Gorgonzola and Candied Pecan Salad


Ingredients: Serves 4
2 Endive heads separated
1 Orange
1/2 cup candied pecans, recipe follows
1/2 cup Gorgonzola cheese crumbles
Citrus vinaigrette, recipe follows

Method:
Place separate Endive leaves in a stainless steel mixing bowl. Peel and halve one of the oranges removing all of the pith. Cut each half into 1/4 inch slices. Toss the endive and oranges with the Gorgonzola cheese and pecans. Mix in dressing and arrange on serving plates.

Citrus Vinaigrette
1/4 cup freshly squeezed orange juice
1/4 cup extra virgin olive oil
1 tbsp sugar
3 tbsp white wine vinegar
Whisk to combine and season to taste.

Candied Pecans

Ingredients:
1 cup pecan halves
1 tsp vegetable oil
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup water
1/2 tsp vanilla

Method:

Place pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300º oven 20 to 25 minutes, stirring frequently. Cool.

Combine sugar, cinnamon, salt and water in a saucepan; cook, stirring over medium heat until sugar is dissolved. Boil to 236º on a candy thermometer or to soft ball stage. Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto wave paper and use s fork to separate pecans.