LAMORINDA WEEKLY | Ruby Endive Salad with Arugula, Apples, Figs, Sugared Pecans, and Boursin Cheese


Photo Susie Iventosch

This salad says everything about the season! It's a harmonious blend of sweet, tangy, peppery, and creamy flavors with a lot of crunchy elements. Crisp, slightly bitter ruby endive and peppery arugula pair with the natural sweetness of juicy figs and tart apple slices. The Boursin cheese offers a rich, herby contrast as well as a great base for arranging the endive. The crowning touch is the sugared pecans, bringing a satisfying crunch and a hint of caramelized sweetness to every bite. This salad is a perfect mix of textures and flavors, ideal for a light lunch or an elegant starter that celebrates the best of autumn's produce.

The Boursin cheese is delicious with this salad, but it also serves as the "glue" to keep the endive leaves in place so you can arrive at a beautiful salad, resembling a flower arrangement. I just pushed the base end of the endive leaves into the cheese to hold them in place. The same method keeps the very thin apple slices standing upright, too. Then, simply arrange the figs and sprinkle the pecan bites over the top before dressing with a light Dijon vinaigrette. You can make this salad on individual salad plates or one larger serving platter.

INGREDIENTS

Salad Fixings

2 cups arugula leaves

1 -2 heads ruby endive

3-4 figs, cut into quarters or small pieces

1 crisp red apple (Honeycrisp or Fuji), very thinly sliced

1/4 cup Boursin Garlic & Fine Herbs cheese

Sugared Pecans

2 tbsp. olive oil

1/2 cup pecan halves

2 tbsp. sugar (white or brown)

1/4 tsp. cardamom

1/8 tsp. salt

Dijon Vinaigrette

Shake the following ingredients in a jar with a tight-fitting lid

2 tsp. Dijon mustard

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. lemon pepper

1/4 cup wine vinegar (red or white)

1/2 cup extra-virgin olive oil

DIRECTIONS

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 evenly over everything and season with freshly ground salt and pepper.

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; cool completely before adding to the salad. I normally cook the pecan halves and then break them into small pieces before serving.