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Fall Salad with Maple Vinaigrette

  • Servings: 4
Fall Salad with Maple Vinaigrette

Source: Everyday Food, September 2009


  • 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)


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

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

Reviews (4)

  • nydepot 20 Dec, 2013

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

  • ablackwo 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.

  • atlhomie 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.

  • EWjunk 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.

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