|
|
|
This easy, elegant and
flavorful salad is delicious with a glass of dry Riesling...
|
|
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. |
|
|
|
|
Servings: 6 |
|
|
|
Recipe Source |
| Gourmet |
|