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Fall Salad with Maple Vinaigrette

  • servings: 4

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

  1. Step 1

    Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.

  2. Step 2

    In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

Source
Everyday Food, September 2009

Reviews (4)

  • 20 Dec, 2013

    Yes, the printed recipe from the magazine is 1.5 TEASPOONS of Dijon.

  • 17 Nov, 2013

    Are you sure the Dijon mustard isn't supposed to be 1.5 teaspoons instead of tablespoons? It seemed off, but I followed the recipe anyway and the mustard was wildly overwhelming. I ended up doubling all the other ingredients again just to offset all that mustard and let the maple flavor some through a little. Otherwise, tasty.

  • 17 Jan, 2010

    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.

  • 26 Oct, 2009

    This dressing was very tasty. I served it over a regular tossed salad with the apples and blue cheese. I also added walnuts.