Name: Endive Salad with Apple Dressing
Yield: 4 servings
Ingredients: ½ cup pecans; ½ cup finely crumbled Bayley Hazen Blue or other firm blue cheese; 3 tablespoons olive oil; 2 teaspoons honey; 1 teaspoon fresh lemon juice; ¾ teaspoon gray sea salt or other coarse sea salt; ¼ teaspoon freshly ground black pepper; ⅓ cup apple juice; 2 tablespoons Champagne vinegar or white wine vinegar; ¼ teaspoon fresh lemon zest, plus more for serving; 1 tablespoon fresh lemon juice; 1½ teaspoons olive oil; Kosher salt; 4 endive, preferably red, leaves separated

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Michael Graydon + Nikole Herriott

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

Endive with Tart Apple Dressing and Blue Cheese

Recipe notes