Watercress And Endive Salad

1. 1

   Put the Apple Cider in a saucepan. Bring to a boil. lower to a simmer, and reduce the Cider to six ounces, let cool.

2. 2

   Combine the Cider reduction, Cider vinegar, oil, salt and pepper to taste in a bottle and shake. Set aside.

3. 3

   Combine melted butter and curry powder (you may add a bit more, but there should only be a nuance) Toss with pecan halves, and put on a foil lined pan to toast in a preheated 350 degree oven for 10-15 minutes. Watch closely to ensure they do not burn. Remove and cool.

4. 4

   Wash and trim watercress.

5. 5

   Rinse Belgian endive, and separate the leaves.

6. 6

   Cut apple lengthwise into quarters, remove seeds, and slice.

7. 7

   Toss watercress with apples, gorgonzola, and pecans.

8. 8

   Arrange endive leaves artfully on plate in a star or flower type pattern (the bases meeting in the center), heap a portion of watercress mixture on top.

9. 9

   Drizzle with dressing and serve.

* Per serving · 4 servings · Values may vary.