Salad with Pecans and Blue Cheese

Salad with Pecans and Blue Cheese

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  • 2 tbsp evoo
  • 1 tbsp finely chopped shallot
  • 1 tbsp white-wine vinegar
  • 1/2 tbsp pure maple syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 cups moderately bitter greens (we used big mix, but a combination of endive and other greens would work)
  • 1/4 cup pecans, chopped and toasted
  • 2 tbsp dried cranberries
  • 3 tbsp crumbled blue cheese


Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.

Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.

Sprinkle salad with pecans, cranberries, and blue cheese.