This easy, elegant, and flavorful salad is delicious with a glass of dry Riesling.
Recipe information
Total Time
20 min
Yield
Makes 6 servings
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped shallot (1 small)
2 tablespoons white-wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Belgian endives
10 oz baby spinach
1 cup pecans (3 1/2 oz), chopped and toasted
1/2 cup dried cranberries
1/3 cup crumbled Danish blue cheese
Preparation
Step 1
Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
Step 2
Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
Step 3
Sprinkle salad with pecans, cranberries, and blue cheese.
