Fall Salad with Maple Vinaigrette


Yield: Serves 4



  • 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)


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