Crisp endive, tender spinach, and a tangy Champagne vinaigrette come together in this vibrant Winter Salad, topped with toasted pecans, Parmesan, and sweet dried cherries for the perfect balance of flavor and texture.
Winter Salad
Makes 2 servings
Ingredients
- 3 cups fresh baby spinach
- 1 head green Belgian endive, leaves separated
- 1 head red Belgian endive, leaves separated
- 2 tablespoons Champagne vinegar
- 1 tablespoon minced shallot
- 1 tablespoon stone-ground mustard
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
- ¼ cup chopped toasted pecans
- ¼ cup shaved Parmesan cheese
- 2 tablespoons chopped dried cherries
Instructions
- In a large bowl, toss together spinach and all endive.
- In another large bowl, whisk together vinegar, shallot, mustard, honey, salt, and pepper until smooth. Whisk in oil in a slow, steady stream until fully combined. Drizzle desired amount of dressing over spinach mixture. Top with pecans, cheese, and dried cherries.
