Spinach and Endive Salad With Pecans and Blue Cheese

Submitted by DailyInspiration

"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: 20mins
• Ingredients: 11
• 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.

Reviews

[Dr. Jenny]

This salad is delicious and presents beautifully. The photo I hurriedly took of my serving does not do it justice. I served to company and everyone really enjoyed it, including DH, who commented multiple times that he thought it was really good. I omitted the pecans for personal preference. Thanks for a keeper! Made for ZWT9.

 

[sofie-a-toast]

I made this as written except for omitting the pecans. The dressing was absolutely fabulous and light and flavorful and all of the ingredients in the salad blended nicely. Thanks for a quick winner!