Endive Salad with Crispy Pancetta, Apples, Spiced Candied Nuts and Camembert

Yield: 4-6 servings
Active time: 30 minutes
Start to finish: 30 minutes

For the vinaigrette:
¼ pound pancetta, small dice
1 shallot, minced
2 teaspoons Dijon mustard
3 - 4 tablespoons red wine vinegar
1 teaspoon thyme leaves
Salt and pepper to taste

For the salad:
2-3 bunches (depending on size) curly endive, cut into bite size pieces, washed and dried
1 Granny Smith apple, julienned
Spiced Candied Nuts (recipe below)
½ small wheel Camembert cheese, room temperature

1. To prepare the vinaigrette, heat a small sauté pan over medium low heat. Cook the pancetta, stirring occasionally, until crispy. Add the shallot and gently sauté until tender, about 1 minute. Remove from the heat and add the mustard, vinegar and thyme leaves. Season to taste with salt and pepper. Add additional vinegar or olive oil to the vinaigrette to balance the flavors. Set aside.
2. Toss together the curly endive and apples in a large bowl. Dress with just enough of the pancetta vinaigrette to coat.
3. To serve the salad, place the dressed greens on a chilled salad plate. Sprinkle with the candied nuts and top with a slice of Camembert cheese.

Spiced Candied Nuts

Yield: 1 cup

1 cup nuts (walnuts, hazelnuts, almonds, pistachios or pecans)
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
2 teaspoons honey

1. Preheat the oven to 350 degrees.
2. Bring a pot of water to a boil. Add the nuts and boil for 30 seconds. Drain and transfer to a small bowl.
3. Toss the blanched nuts with the sugar, salt, pepper, cinnamon and honey. Mix well and transfer to a parchment lined sheet tray.
4. Bake, stirring occasionally, until the nuts are golden brown, about 20 to 25 minutes.
5. Allow to cool before serving.