Diets

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.

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.

Servings
6

Ingredients

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

Preparation

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.