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: 15 mins
• Serves: 4-6

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.