Ingredients:
-6 heads of endive, ends cut, leaves separated and washed
-2 granny smith apples, cored and sliced thin
-8 oz candied pecans
-8 oz fresh crumbed blue cheese or gorgonzola
-Salt and pepper to taste
Directions:
1. Cut the ends, separate and wash the leaves, and slice the endive thin
2. Wash, core, and slice the granny smith apples thin as well, add to the endive
3. Add the pecans and blue cheese
Notes:
I serve this with my champagne vinaigrette. Find it here: https://www.epicuriousmom.com/post/champagne-vinaigrette-dressing