Fall Salad with Maple Vinaigrette

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
• 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)

Instructions

1. 1
   Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
2. 2
   In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.