Spinach, Endive Blue Cheese Salad

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2 tablespoons sherry vinegar

6 tablespoons extra virgin olive oil

Kosher salt and pepper to taste

1/3 cup chopped toasted walnuts

4 ounces Point Reyes blue cheese, crumbled

10 ounces Belgian endive, sliced about 3/8-inch thick

5 to 6 ounces (about 4 cups pretty firmly packed) baby spinach leaves

Malden salt or other finishing salt

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