Fall Salad With Maple Vinaigrette
"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!"
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
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
- Whisk together olive oil, vinegar, syrup, mustard and salt and pepper.
- In a large bowl, combine endive, watercress, celery, and apple. Toss with dressing. Serve sprinkled with crumbled blue cheese.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
