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Endive, Carrot and Apple Slaw with Hot Honey and Blue Cheese Dressing

The carrot and apple matchsticks in this salad can be cut into julienne strips and dressed 30 minutes ahead of time but the fragile endive should not be julienned and tossed into the mix until just before serving. The slight bitterness of the endive and the saltiness of the blue cheese are rounded out by the dressing’s spicy honey; I suggest Bushwick Kitchen’s Bees Knees Hot Honey and Mike’s Hot Honey (both made in Brooklyn, New York), or Savannah Bee Company’s Hot Honey (made in Georgia).
Servings 4

Ingredients
  

  • 1 tablespoon and 1 ½ teaspoons sherry vinegar
  • 1 tablespoon chili-infused honey
  • ¼ teaspoon kosher salt
  • 3 tablespoons olive oil
  • 2 ounces blue cheese crumbled
  • 1- pound multicolored carrots peeled and julienned
  • 1 crispy tart apple, like a Macoun or Cortland
  • 4 heads Belgian endive leaves separated
  • 2 scallions green parts only, sliced on the bias

Instructions
 

  • In a large bowl, combine vinegar, honey, and salt. Whisk to combine and slowly add olive oil to emulsify dressing. Stir in blue cheese. Add julienned carrots and apples and stir to combine. To julienne endive, stack the leaves and slice the whole pile into strips. Add endive strips and chopped green onions, toss well and serve.