Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons shallots, finely chopped
• 2 tablespoons white wine vinegar
• 1 tablespoon pure maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 Belgian endive, thinly sliced on a long diagonal
• 10 ounces baby spinach leaves
• 1 cup pecans, chopped and toasted (about 3 1/2 oz.)
• 1/2 cup dried cranberries
• 1/3 cup danish blue cheese, crumbled