Ingredients

• 1/2 cup pecans
• 1/2 cup finely crumbled Bayley Hazen Blue or other firm blue cheese
• 3 tablespoons olive oil
• 2 teaspoons honey
• 1 teaspoon fresh lemon juice
• 3/4 teaspoon gray sea salt or other coarse sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup apple juice
• 2 tablespoons Champagne vinegar or white wine vinegar
• 1/4 teaspoon fresh lemon zest, plus more for serving
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons olive oil
• 4 endive, preferably red, leaves separated

Instructions

1. Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12–15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
2. Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
3. Toss endive in a large bowl with half of dressing; season with salt.
4. Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.