Spinach and Endive Salad with Pecans and Blue Cheese Recipe

Spinach and Endive Salad with Pecans and Blue Cheese Recipe

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons finely chopped shallot (1 small)
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Belgian endives
  • 10 oz baby spinach
  • 1 cup pecans (3 1/2 oz), chopped and toasted
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled Danish blue cheese
  1. Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
  2. Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
  3. Sprinkle salad with pecans, cranberries, and blue cheese.
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