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Apple Salad With Maytag Blue Cheese

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“I found this on another website and it reminds me of the Apple Salad from Panera Bread. Preserving the recipe to try later.”
1hr 5mins

Ingredients Nutrition


  1. Place orange juice in small nonreactive pan over high heat. Bring to a boil and cook until reduced to 1/4 cup, about 35-40 minutes.
  2. Can be made 2-3 days in advance, and refrigerated.
  3. Place orange reduction, Balsamic Vinegar, onion, and jalapeno in a food processor fitted with metal blade, process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey, salt and pepper, process 2 seconds.
  4. Heat 3/4 cup of the orange vinaigrette in a medium skillet over medium high heat. Add the apples, and saute until golden brown, turning until just cooked through, 2-3 minutes.
  5. Remove to plate and cool to room temperature. Can be made a day in advance, covered in refrigerator, bring to room temperature before serving.
  6. Place endive in mixing bowl, toss with 4 tablespoons of the remaining orange vinaigrette, season with additional salt and pepper if desired.
  7. Pour remaining vinaigrette into squeeze bottle, if desired.
  8. Divide endive among 4 salad plates. Arrange 4 apple slices on each plate, garnish with pecans and Maytag blue cheese.
  9. Drizzle with remaining orange vinaigrette.

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