Food & Cooking Recipes Salad Recipes Fall Salad with Maple Vinaigrette 3.6 (75) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese. Ingredients 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) Directions Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper. In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese. Print