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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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