Spinach and Endive Salad with Pecans and Bleu Cheese

This salad is so easy to put together.  It's elegant and flavorful and pairs fabulously with a glass of dry Riesling.

Makes enough for 6

1/4 cup extra-virgin olive oil
2 tablespoons finely chopped shallot (1 small)
2 tablespoons white-wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Belgian endives
10 oz baby spinach
1 cup pecans (3 1/2 oz), chopped and toasted
1/2 cup dried cranberries
1/3 cup crumbled Danish blue cheese

Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.

Sprinkle salad with pecans, cranberries, and blue cheese.  Serve either family style or portion onto a chilled plate.  Serve and Enjoy!