• 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