Fall Salad With Maple Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Can't remember where I found this recipe but I finally got around to making it for a party last night and it got rave reviews. Wonderful combination of textures and flavors, with just the right combination of bitter, sweet, and salty! Ingredients:
2 heads belgian endive, halved, cored, and sliced |
1 bunch watercress, thick stems removed |
4 stalks celery, thinly sliced |
1 apple, halved, cored, and thinly sliced |
3 ounces blue cheese, crumbled |
2 tablespoons extra virgin olive oil |
1 tablespoon cider vinegar |
2 teaspoons maple syrup |
1 1/2 teaspoons dijon mustard |
coarse salt |
ground pepper |
Directions:
1. Whisk together olive oil, vinegar, syrup, mustard and salt and pepper.
2. In a large bowl, combine endive, watercress, celery, and apple. Toss with dressing. Serve sprinkled with crumbled blue cheese.
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