Roasted Apple Salad with Gorgonzola, Pecans and Maple–Cider Vinaigrette


2 medium firm apples (Fuji, Gala or other), cored and large diced
6 tablespoons olive oil, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Kosher salt and ground black pepper
2 tablespoons cider vinegar
1 tablespoon maple syrup
2 heads endive, cleaned, chopped
4 pitted dates, quartered
4 oz Gorgonzola cheese, crumbled
1/2 cup chopped pecans, toasted


Preheat oven to 375°F.

Place apples in a bowl, drizzle with 2 tablespoons olive oil, cinnamon, nutmeg, cayenne and a pinch of salt; toss to coat. Spread apples evenly on a foil-lined baking sheet and roast 15–20 minutes, stirring once. Remove from oven and set aside to cool completely.

Combine in a small bowl: vinegar and syrup until blended. Slowly whisk in remaining 4 tablespoons olive oil and season with salt and pepper, to taste.

Combine in a large bowl: endive and dates. Drizzle with dressing and toss to coat.

Divide mixture among 4 plates. Top with gorgonzola and apples; sprinkle with pecans. Serve immediately.