nutritional information


  • Calories: 150
  • Protein: 2 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 12 g
  • Sodium: 125 mg
  • Fiber: 3 g
  • Sugar: 7 g

Endive, Pear & Walnut Salad with Raspberry Vinaigrette

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.

March 2005

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