SPINACH & ENDIVE SALAD W/ PECANS & BLUE CHEESE
¼ cup extra-virgin olive oil
2 Tbs finely chopped shallot (1 small)
2 Tbs white-wine vinegar
1 Tbs pure maple syrup
½ tsp salt
¼ tsp black pepper
2 medium Belgian endives
10 oz fresh baby spinach
1 cup pecans (3½ oz.), chopped and toasted
½ 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.
Recipe Source: Gourmet
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