Grape and Endive Salad

I've been trying to find more salad recipes and we really liked this one.  I tend to think of salads with the same boring ingredients and this one was different from the norm for me but still simple. The dressing makes enough for multiple salads so you can just make a batch of it ahead of time.

Basil Balsamic Dressing:

• 2 large oranges, juiced
• 2 tbsp balsamic vinegar
• 1/2 small shallot, minced
• 1 garlic clove, minced
• 1 tbsp olive oil
• 4 large basil leaves, chopped
• 1 tbsp thyme, chopped
• 1 tbsp flat leaf parsley, chopped
• salt and pepper to taste

Whisk together and store in the refrigerator.

Salad:

• 4 endive hearts, ends removed, chopped into large pieces
• 3 c baby spinach
• 1/2 c basil balsamic dressing
• 1 c green grapes, halved
• 1/4 c crumbled blue cheese*
• 1/2 c pecans, chopped and lightly toasted
• 1/4 c dried cranberries (or blueberries)
• 1/4 c raisins

Toss the endive and spinach in the dressing. Then divide each of the toppings amongst your servings and put on top.

Serves 2 portions or 4 small side salads.

Inspired by Cooking with the Seasons at Rancho La Puerta.

* Obviously this could be made with a substitute or remova of the cheese for vegan variety.