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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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A Scrumptious Pecan Pie Crust Endive Salad
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Surprisingly delicious! none 8-10 servings Ingredients 1 30 oz.Southern Sweet Potato Pie Co. Pecan Pie defrosted 4 bunches of endive leaves rinse each individual leaf 6 Tbls. olive oil 6 Tbls. balsamic vinegar 2 tsp. dijon mustard 1/2 cup maytag blue cheese crumbled very small salt n' pepper for taste Directions 1. On a medium-high heat grill place endive leaves for approx. 30 seconds each side, remove endive to a large serving plate. 2. Remove only pecans and pie crust from pie, mix and set aside in bowl.*Refrigerate filling for later use as a warmed sauce over french toast or over vanilla ice cream. 3. In a small bowl whisk together balsamic vinegar, salt n' pepper, dijon mustard and olive oil. Set aside. 4. Sprinkle crumbled blue cheese and pecan pie mixture over endive leaves. 5. Drizzle balsamic vinaigrette lightly over all endive leaves, enjoy!
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