Endive, Pear & Walnut Salad with Raspberry Vinaigrette Recipe

Endive, Pear & Walnut Salad with Raspberry Vinaigrette

Serves 6

30 minutes or fewer

This salad calls for Asian pears, also known as Chinese or apple pears. They combine the sweet, mellow flavor of a pear with the crispness of an apple. They're available at many large supermarkets, but if you can't find them, Bartlett or Anjou pears are equally delicious.

Raspberry Vinaigrette

2 Tbs. raspberry vinegar
1 Tbs. honey
1 tsp. Dijon mustard
2 tsp. flaxseed oil
1 ½ Tbs. extra virgin olive oil
1 Tbs. water
¼ tsp. fine sea salt
⅛ tsp. freshly ground white pepper

Endive, Pear & Walnut Salad

4 medium-sized heads red Belgian endive, leaves separated and cut into 1-inch pieces
1 bunch watercress, rinsed and torn into small pieces
1 large Asian pear, peeled, cored and thinly sliced
2 oz. chopped walnuts, toasted

1. To make Raspberry Vinaigrette: Whisk together vinegar, honey and mustard in bowl. Slowly whisk in oils and water until emulsified. Season with salt and pepper. Set aside.

2. To make Endive, Pear & Walnut Salad: Toss endive and watercress in salad bowl. Re-whisk vinaigrette just before serving; pour over salad greens, tossing to coat. Divide salad among 6 serving plates. Top each with pears and walnuts.