Ruby Endive Salad with Arugula, Apples, Figs, Sugared Pecans, and Boursin Cheese
This beautiful edible arrangement is comprised of ruby endive, arugula, brown sugared pecans, thinly sliced apples, seasonal figs and Boursin cheese.
Ingredients
Salad Fixings
- 2 cups arugula leaves
- 2 heads ruby endive
- 3-4 figs, quartered
- 1 red apple, very thinly sliced (Honeycrisp or Fuji)
- 1/4 cup Boursin Cheese (Garlic & Fine Herbs)
Sugared Pecans
- 2 tbsp. extra-virgin olive oil
- 1/2 cup pecan halves
- 2 tbsp. sugar (white or light brown)
- 1/4 tsp. cardamom
- 1/8 tsp. pink salt
Dijon Vinaigrette
- 2 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. lemon pepper
- 1 tsp. Ranch Revolution herb blend
- 1/4 cup wine vinegar (red or white)
- 1/2 cup extra-virgin olive oil
Instructions
Salad Arrangement
- Arrange a nest of arugula in the center of each salad plate, or a larger serving platter. Mound a scoop of Boursin cheese on top in the center of the arugula. Carefully stick the base of the endive leaves into the cheese, forming a sort of flower look. The Boursin serves as a way to keep the endive in place. Wedge the thinly sliced apples in between the endive leaves. Sprinkle the candied pecans evenly over the greens and place fig quarters on the plate. Drizzle the vinaigrette even only over everything and season with freshly ground salt and pepper.
Sugared Pecans
- To make the sugared pecans, heat 2 tablespoons of olive oil in a skillet and add the pecans. Cook over medium-low heat until the pecans become fragrant and begin to brown. Then, sprinkle the sugar over the pecans and continue to cook just until the sugar is melted. Remove from heat and toss the spices and salt over the sugared pecans and cool completely before adding to the salad. I normally cook the pecan halves and then break them into small pieces before serving.