Fall Salad With Maple Vinaigrette Recipe

Ingredients

2 tablespoons extra-virgin olive oil

1 tablespoon cider vinegar

2 teaspoons pure maple syrup (preferably Grade B)

1 1/2 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)

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.