Serves:
6
Active Time:
10 Minutes
Start to Finish:
20 Minutes Spinach and Endive Salad with Pecans and Blue Cheese
This elegant winter salad packs a dramatic punch: pale wisps of endive stand out against the dark spinach, the leaves glistening with maple syrup vinaigrette and dotted with ruby-red cranberries, toasted pecans, and crumbles of blue cheese. Each bite will be deliciously different, depending on what your fork picks up.
Ingredients
1⁄4 cup extra-virgin olive oil
2 tablespoons finely chopped shallot
2 tablespoons white wine vinegar
1 tablespoon pure maple syrup
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 Belgian endives, thinly sliced on a long diagonal
10 ounces baby spinach
1 cup (about 3 1⁄2 ounces) pecans, chopped and toasted
1⁄2 cup dried cranberries
1⁄3 cup crumbled blue cheese, preferably danish
Instructions
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.
Sprinkle salad with pecans, cranberries, and blue cheese.