Spinach Salad With Apples And Pecans - cooking recipe

Ingredients

1 small shallot, minced
2 Tbsp. sherry vinegar
1 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1/3 c. olive oil
1/4 tsp. salt
pinch of ground pepper
1 lb. baby spinach, stems removed
1 large bunch (5 oz.) Belgian endive, cut into thin strips
1 large apple or pear, cored, quartered and sliced
1/2 c. crumbled Blue cheese
1/2 c. toasted pecan halves

Preparation

Whisk together the first four ingredients.
Gradually whisk in olive oil, salt and pepper.
When ready to serve, toss salad dressing with spinach and endive.
Place on salad plate and add apple slices, crumbled Blue cheese and toasted pecan halves. Yields 6 servings.