spinach & endive salad with pecans and blue cheese

Ingredients For spinach & endive salad with pecans and blue cheese

• 1/4 c

  extra-virgin olive oil
• 2 Tbsp

  shallots, finely chopped
• 2 Tbsp

  white wine vinegar
• 1 Tbsp

  pure maple syrup
• 1/2 tsp

  salt
• 1/4 tsp

  pepper
• 2

  belgian endive, thinly sliced on a long diagonal
• 10 oz

  baby spinach leaves
• 1 c

  pecans, toasted and chopped
• 1/2 c

  dried cranberries
• 1/3 c

  danish blue cheese, crumbled