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.
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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.
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.
Nutrition Information
- Calories 150
- Carbohydrate Content 12 g
- Cholesterol Content 0 mg
- 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