Spinach Salad with Apples and Pecans
Kayla
ingredients
- Dressing:
- 1 small shallot, minced
- 2 T sherry vinegar
- 1 T red wine vinegar
- 2 tsp Dijon mustard
- 1/3 C olive oil
- 1/4 tsp salt
- black pepper, to taste
- Salad:
- 1 lb. fresh baby spinach, stems removed
- 1 large Belgian endive, cut into think strips
- 1 large apple or pear, cored, quartered and sliced
- 1/2 C crumbed blue cheese
- 1/2 C toasted pecan halves
directions
- 1
Dressing:
- 2
Whisk together shallot, vinegars and mustard in a small bowl. Gradually whisk in oil, salt and pepper until blended. Makes about 2/3 Cup.
- 3
Toss spinach, endive and apple with dressing in a large bowl. Divide mixture among 6 salad plates. Top each serving with cheese and pecans.
Source: Nanie
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