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Endive with Tart Apple Dressing and Blue Cheese

['1/2 cup pecans', '1/2 cup finely crumbled Bayley Hazen Blue or other firm blue cheese', '3 tablespoons olive oil', '2 teaspoons honey', '1 teaspoon fresh lemon juice', '3/4 teaspoon gray sea salt or other coarse sea salt', '1/4 teaspoon freshly ground black pepper', '1/3 cup apple juice', '2 tablespoons Champagne vinegar or white wine vinegar', '1/4 teaspoon fresh lemon zest, plus more for serving', '1 tablespoon fresh lemon juice', '1 1/2 teaspoons olive oil', '4 endive', 'preferably red', 'leaves separated']

Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12–15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
Toss endive in a large bowl with half of dressing; season with salt.
Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.

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