Endive, Pear & Walnut Salad with Raspberry Vinaigrette
30 minutes or fewer
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.
Endive, Pear & Walnut Salad
- 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
- 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.