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With the summer months right around the corner, it’s always a good idea to have a few easy, mouthwatering recipes on hand for those nights when you decide to entertain. Now, we know what you’re thinking: What better way to impress the ones you love than with an Azurea restaurant classic? With Executive Chef Ted Peter’s Belgian Endive and Miniature Herb Salad recipe, anyone can be a world-renowned chef for the evening. Don’t worry, we won’t tell anyone.


Belgian Endive and Miniature Herb Salad

     Maytag Blue Cheese, Spiced Pecan Praline

White Balsamic Vinaigrette

Belgian Endive Salad


Yield 4 Servings:




Qty                 Product

20 ea             Belgian Endive Leaves, Picked

1 C                  Baby Tango

1 C                  Baby Red Oak

1 C                  Lolla Rossa

½ C                 Circus Frisse

½ C                 Maytag Blue Cheese


1 oz                Honey

1 T                   Dijon

1 T                   Shallots, Minced

4 T                   White Balsamic

4 T                   Grapeseed Oil

4 oz                 Canola Oil


1 pint             Grape Tomatoes

1 t                   Fresh Garlic, Minced

1 T                   Fresh Basil, Chopped

1 T                   Fresh Parsley, Chopped

2 T                   Olive Oil


10 oz              Pecan Halves

¼ C                 Granulated Sugar

2.5 oz             Egg Whites

½ t                  Kosher Salt

½ t                  Cumin

¼ t                  Cayenne



For the Salad


Before beginning to make the salad, first make sure that you thoroughly wash all the greens in cold water and rinse well.  Cut the Greens into small pieces for the salad and store in the refrigerator with a damp paper towel on top.  For the Belgian endive, first cut the ends off, about an inch and a half from the bottom.  Discard any leaves that look discolored or torn.  Separate each leaf and store in the same manner as the other greens.


 For the Vinaigrette


In a blender, combine the honey, Dijon, shallots and white balsamic vinegar and blend for 1 minute.  While the blender is still running, combine both oils in a measuring cup or any cup with a spout, and slowly drizzle into the center of the blender.  Once all the oil has been incorporated, taste and re season if necessary.  Refrigerate for at least one hour before serving.


Spiced Pecans


In a large bowl combine all ingredients except the pecans.  Mix the egg whites, sugar, salt, and spices until they resemble wet sand.  Then toss the pecans in with the mixture.  Bake at 325 on a silicone baking pad or on a greased baking pan, for about 25 minutes, stirring every 5 minutes.  Let cool thoroughly.


Melted Tomatoes


In a blender combine garlic, herbs, oil, salt and pepper and blend until combined.  In a bowl toss the herb oil with the tomatoes and cook in the oven at 250 degrees for about 25-30 minutes.  Let cool before adding to the salad.




Using a chilled mixing bowl, place the greens in the bowl but leave the endive out.  Mix in about 4-5 tablespoons of the white balsamic vinaigrette and lightly toss.  Taste and season with salt and pepper.  On a chilled plate, arrange the greens neatly on the plate.  We like to use a rectangle plate with the greens in a line.  Place the endive throughout the salad with the light green tips pointing out.  Finally, scatter the melted tomatoes, spiced pecans and the maytag blue cheese and enjoy.

About 2 years ago by One Ocean Resort


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