Spinach and Endive Salad With Pecans and Blue Cheese |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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An elegant salad with a delicious maple syrup vinaigrette. The recipe says that each bite will be deliciously different, depending on what your fork picks up. Recipe is from Gourmet Today. Ingredients:
1/4 cup extra-virgin olive oil |
2 tablespoons shallots, finely chopped |
2 tablespoons white wine vinegar |
1 tablespoon pure maple syrup |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 belgian endive, thinly sliced on a long diagonal |
10 ounces baby spinach leaves |
1 cup pecans, chopped and toasted (about 3 1/2 oz.) |
1/2 cup dried cranberries |
1/3 cup danish blue cheese, crumbled |
Directions:
1. Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
2. Sprinkle salad with pecans, cranberries, and blue cheese.
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