Directions:
- In a medium bowl, whisk together the Dijon and mustard.
- Season with the 1/4 teaspoon salt and some pepper.
- Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
- Wash and dry the endive and separate the leaves onto 4 plates (1 endive per person).
- Top the endive evenly with the pear, walnuts, cheese, and avocado.
- To serve: drizzle the dressing over and top with black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 970.82 Kcal (4065 kJ) | ||
| Calories from fat | 359.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.9g | 61% | |
|---|---|---|---|
| Cholesterol | 31.89mg | 11% | |
| Sodium | 1520.31mg | 63% | |
| Potassium | 502.84mg | 11% | |
| Total Carbs | 118.01g | 39% | |
| Sugars | 5.61g | 22% | |
| Dietary Fiber | 110.05g | 440% | |
| Protein | 48.62g | 97% | |
| Vitamin C | 284.1mg | 473% | |
| Iron | 35.8mg | 199% | |
| Calcium | 1634.2mg | 163% | |
| Amount Per 100 g | |||
| Calories | 31.15 Kcal (130 kJ) | ||
| Calories from fat | 11.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 61% | |
|---|---|---|---|
| Cholesterol | 1.02mg | 11% | |
| Sodium | 48.78mg | 63% | |
| Potassium | 16.14mg | 11% | |
| Total Carbs | 3.79g | 39% | |
| Sugars | 0.18g | 22% | |
| Dietary Fiber | 3.53g | 440% | |
| Protein | 1.56g | 97% | |
| Vitamin C | 9.1mg | 473% | |
| Iron | 1.1mg | 199% | |
| Calcium | 52.4mg | 163% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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