Name: Spinach and Endive Salad with Pecans and Blue Cheese
Cook time: 10 min
Total time: 20 min
Yield: Makes 6 servings
Ingredients: 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

This easy, elegant, and flavorful salad is delicious with a glass of dry Riesling.

Recipe information

Total Time
20 min
Yield
Makes 6 servings

Ingredients

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

Preparation

Step 1
Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
Step 2
Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
Step 3
Sprinkle salad with pecans, cranberries, and blue cheese.

Recipe notes

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