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SPINACH SALAD WITH APPLES AND PECANS

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6 servings

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Ingredients

  • DRESSING:
  • 1 small shallot, minced
  • 2 T sherry vinegar
  • 1 T red wine vinegar
  • 1 t Dijon mustard
  • 1/3 C olive oil
  • 1/4 t salt
  • pinch freshly ground pepper
  • SALAD:
  • 1 lb fresh baby spinach, stems removed
  • 1 large (5 oz) Belgian endive, cut into strips
  • 1 large apple or pear, cored and sliced
  • 1/2 C (2oz) crumbled Stilton or Blue cheese
  • 1/2 C toasted pecan halves

Details

Preparation

Step 1

1. Whisk together shallot, vinegars and mustard in a small bowl. Gradually whisk in oil, salt, pepper until blended. Makes about 2/3 C.

2 Toss spinach, endive and apple with dressing in a small bowl. Top with cheese and pecans.

Makes 6 servings

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