Fall Salad with Maple Vinaigrette
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Everyday Food, September 2009
- Yield Serves 4
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon cider vinegar
- 2 teaspoons pure maple syrup (preferably Grade B)
- 1 1/2 tablespoons Dijon mustard
- Coarse salt and ground pepper
- 2 heads Belgian endive, halved, cored, and sliced
- 1 bunch watercress, thick stems removed
- 4 celery stalks, thinly sliced
- 1 apple, halved, cored, and thinly sliced
- 3 ounces crumbled blue cheese (such as Stilton)
Directions
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Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
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In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.
The water cress will take 30 minutes to clean and de-stem. If you dont have the time or patience - use another type of hearty lettuce. Otherwise a great salad.
This dressing was very tasty. I served it over a regular tossed salad with the apples and blue cheese. I also added walnuts.