4 tsp finely chopped pecans
1/4 tsp Celery Seed Whole
1 Tbsp reduced-fat mayonnaise
1 Tbsp nonfat plain Greek yogurt
1 tsp honey
juice of 1/2 lemon
1 Tbsp Red Apple Balsamic Vinegar
1 Cup finely shredded red cabbage
1/2 green apple, peeled, cored and finely chopped
2 Tbsp dried cranberries
8 large leaves endive
Heat a small cast-iron skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 min.
Combine mayonnaise, yogurt, honey, juice and vinegar in a bowl; season with salt and pepper. Add toasted pecans and celery seed, and the cabbage, apple and cranberries; toss well to coat. Place 2 tablespoons salad on each endive leaf.
Yield: feeds 8 as a first course