Food & Cooking Recipes Salad Recipes Spinach and Endive Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 8 This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes. Ingredients 1 tablespoon minced shallot 2 tablespoons white-wine vinegar 2 teaspoons Dijon mustard 2 tablespoons olive oil Coarse salt and ground pepper ¾ pound baby spinach ¾ pound Belgian endive, sliced crosswise ½ inch thick Directions In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. In a large bowl, combine spinach and endive; toss with dressing. Serve immediately. Cook's Notes To make this salad ahead of time, refrigerate salad greens and dressing in separate containers until ready to us. Combine and toss with dressing just before serving. Rate it Print