Spinach and Endive Salad With Pecans and Blue Cheese

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.

• Ready In: 20 mins
• Serves: 6

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.