Endive, Pear & Walnut Salad with Raspberry Vinaigrette


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.

  • 6Servings


Raspberry Vinaigrette

  • 2 Tbs. raspberry vinegar
  • 1 Tbs. honey
  • 1 tsp. Dijon mustard
  • 2 tsp. flaxseed oil
  • 1 1/2 Tbs. extra virgin olive oil
  • 1 Tbs. water
  • 1/4 tsp. fine sea salt
  • 1/8 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.

Nutrition Information

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