Endive Salad

Serves: 2-4

1 lb. - Belgium Endive, cut into 2" pieces
4 oz. - Radicchio, cut into 2" pieces
4 oz. - Watercress, excess stems removed
2 oz. - Baby Arugula

4 oz. - Bleu Cheese Crumbles
8 oz. - Candied Pecan Pieces*

8 oz. - Shallot Vinaigrette*

Pinch - Fresh Chopped Parsley

- Place the Belgium endive, radicchio, watercress, and arugula into a mixing bowl.
- Add the bleu cheese crumbles and candied pecan pieces into the mixing bowl.
- Ladle the dressing into the bowl.  Toss the ingredients together until evenly combined.
- Place equal amounts of the salad onto the serving plates.
- Garnish the salads with a little sprinkle of chopped parsley.

*Available in supermarkets and specialty stores.  Popular recipes are also readily available on websites and in various cookbooks.