Baby Kale And Watercress Salad With Maple Vinaigrette Food

FALL SALAD WITH MAPLE VINAIGRETTE

Fall Salad with Maple Vinaigrette image

This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese.

Provided by Martha Stewart

Number Of Ingredients 10

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)

Steps:

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.

Nutrition Facts : Calories 222 g, Fat 14 g, Fiber 9 g, Protein 9 g

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