This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese.

Everyday Food, September 2009

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

Advertisement

Reviews (4)

75 Ratings
  • 5 star values: 19
  • 4 star values: 25
  • 3 star values: 18
  • 2 star values: 11
  • 1 star values: 2
Rating: Unrated
12/20/2013
Yes, the printed recipe from the magazine is 1.5 TEASPOONS of Dijon.
Rating: Unrated
11/17/2013
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.
Rating: Unrated
01/17/2010
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.
Advertisement
Rating: Unrated
10/26/2009
This dressing was very tasty. I served it over a regular tossed salad with the apples and blue cheese. I also added walnuts.
Advertisement