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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This easy, elegant, and flavorful salad is delicious with a glass of dry Riesling. 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 |
Directions:
1. Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
2. Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
3. Sprinkle salad with pecans, cranberries, and blue cheese.
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