Whisk together the oil, shallot, vinegar, syrup, salt and pepper in a large bowl.
Thinly slice endives on a long diagonal, then toss with the spinach and dressing in large bowl.
Sprinkle the salad with pecans, cranberries and blue cheese. Serve!
Notes
How to Toast Pecans: Place the pecans on a baking sheet. Bake in a 350 degree F. oven for 15 minutes, or until lightly browned and fragrant. Keep an eye on them so they don’t brown too quickly or burn.