Fall Salad with Maple Vinaigrette

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 2 teaspoons pure maple syrup (preferably Grade B)
• 1 1/2 tablespoons Dijon mustard
• Coarse salt and ground pepper
• 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)

Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.

In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

Serves 4; 222 calories.

VERDICT: A salad is a salad is a salad. The dressing is nicely unfussy and made with things on hand, and I like an opportunity to use up celery, but otherwise toss. Lund's never has watercress, and Belgian endive is wicked expensive.