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
Preparation
Place orange juice in small nonreactive pan over high heat. Bring to a boil and cook until reduced to 1/4 cup, about 35-40 minutes. Can be made 2-3 days in advance, and refrigerated.
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 2 seconds.
Heat 3/4 cup of the orange vinaigrette in a medium skillet over medium high heat. Add the apples, and saut until golden brown, turning until just cooked through, 2-3 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.
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.
Divide endive among 4 salad plates. Arrange 4 apple slices on each plate, garnish with pecans and Maytag blue cheese.
Drizzle with remaining orange vinaigrette
