Spinach Salad with Apples and Pecans

Makes: 6 servings

Start to Finish: 20 mins

Ingredients

1 small shallot, minced
2 tablespoons sherry vinegar
1 tablespoon red wine vinegar
2 teaspoons Dijon-style mustard
1/3 cup olive oil
1/4 teaspoon salt
pinch freshly ground pepper
1 pound fresh baby spinach, stems removed, or 2 bags (8 oz. each)
1 large Belgian endive, cut into thin strips (5 oz.)
1 large apple or pear, cored, quartered, and sliced
1/2 cup crumbled Stilton or blue cheese (2 oz.)
1/2 cup toasted pecan halves

Directions

1. For dressing, whisk together shallot, vinegars and mustard in a small bowl. Gradually whisk in oil, salt and pepper until blended. (Makes about 2/3 cup.)

2. Toss spinach, endive and apple with dressing in a large bowl. Divide mixture between 6 salad plates. Divide and sprinkle each serving with cheese and pecans. Makes 6 servings.