Fall Salad with Maple Vinaigrette


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


  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon cider vinegar

  • 2 teaspoons pure maple syrup (preferably Grade B)

  • 1 ½ 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.

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