Fall Salad with Maple Vinaigrette

Fall Salad with Maple Vinaigrette


  • 2 tbsp J.Olive Co. Extra-Virgin Olive Oil

  • 2 tsp pure maple syrup (preferably Grade B)

  • 1 tbsp cider vinegar

  • 1 1/2 tbsp 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)

  • Coarse salt and ground pepper


  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.

  3. Toss with dressing. Serve salad sprinkled with blue cheese.

Recipe and picture modified from MarthaStewart.com