1 cup frozen sweet cherries, thawed and drained
3 Tbsp. ATTILIOS EVOO,
1 cup sugar
½ cup ATTILIOS Cherry Balsamic Vinegar
2 cups pecans
3 heads Belgian endive, cleaned
1 Tbsp. shallots, finely chopped
2 oz. baby spinach, cleaned
Salt and pepper, to taste
1 head Bibb lettuce, cleaned
¾ cup water
4 oz. blue cheese, crumbled
Combine cherries, oil, balsamic, shallots, salt and pepper in a blender. Puree dressing until smooth. In a medium saucepan over medium heat, bring water and sugar to a boil, whisking frequently until syrup forms (about five minutes). Remove from heat; stir in salt and pepper. Add pecans, coating them evenly. Spread pecans evenly on a cooling rack and allow glaze to harden. Assemble salad in large bowl by adding greens, blue cheese, candied pecans and dressing. Toss gently and serve.