Plum-Infused Endive Elegance

This endive salad shows that sometimes less is more. I'm a big fan of endive salads - I love how crunchy and mildly flavored the leaves are. They're always so fresh and crisp. My special touch in this recipe is the dressing made with plums soaked overnight. It gives the salad a pretty pink color and adds a really nice sophisticated flavor. Serving it on a wide plate, this salad is a true showstopper—my go-to choice whenever I'm asked to bring a dish to share.

Ingredients

3 endives, separated into leaves

1 head of romaine lettuce, washed, dried, and chopped into 2-inch pieces

3 tablespoons roasted pecans, chopped

Dressing

1 lemon, juiced

2 tablespoons olive oil

1 tablespoon dijon mustard

1 tablespoon pure maple syrup

salt and pepper to taste

4 plums, sliced into slivers

Dressing directions

Mix all dressing ingredients in a bowl. Add plum slivers and let soak for a few hours, preferably overnight in the fridge.

Directions

Arrange endive leaves around the edge of a wide plate.

Place chopped romaine lettuce in the center of the plate.

Remove plums from the dressing and place them on top of the romaine.

Sprinkle chopped pecans over the salad.

Just before serving, drizzle the dressing over the salad.