Spinach and Endive Salad

Name: Spinach and Endive Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 1 tablespoon minced shallot; 2 tablespoons white-wine vinegar; 2 teaspoons Dijon mustard; 2 tablespoons olive oil; Coarse salt and ground pepper; 3/4 pound baby spinach; 3/4 pound Belgian endive, sliced crosswise 1/2 inch thick

This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes.

Source: Everyday Food, November 2005

15 mins 15 mins 8

Total Time Prep Servings

Ingredients

1 tablespoon minced shallot
2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
3/4 pound baby spinach
3/4 pound Belgian endive, sliced crosswise 1/2 inch thick

Directions

1. In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
2. 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.