Main
Recipes
Course
Casseroles
Mixed Endive Salad with Vanilla-Pear Vinaigrette and Toasted Waln Recipe

Mixed Endive Salad with Vanilla-Pear Vinaigrette and Toasted Waln Recipe

Posted by

Rate It!

Mixed Endive Salad with Vanilla-Pear Vinaigrette and Toasted Waln

Add your photo!

Ingredients

Count

Nutrition

Calories

Comments Print recipe

Ingredients:

Serving

for the vanilla-pear vinaigrette dressing

Directions:

Can (15 ounces) pear halves or slices in juice (reserve 1/3 cup juice)
/3 cup white wine vinegar
/4 teaspoon vanilla extract
/2 teaspoon kosher salt
/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
For the salad:
Small red onion, halved and thinly sliced
Cup chopped walnuts
Bags (about 8 ounces each) endive lettuce mix, including Belgian endive, radicchio, escarole, frise, chicory or 2 pounds of the same lettuce in heads, cleaned of damaged leaves, cored, washed and broken in bite-size pieces
To make dressing, pure all dressing ingredients, including reserved 1/3 cup juice from pears, in a blender or food processor until smooth.
Soak onion in ice water for at least 10 minutes; drain.
Toast walnut pieces. The easiest way is in a microwave oven: place walnuts on a microwave-safe pie plate or flat dish; heat on full power for 3 minutes. Taste to check that they are toasted enough. If not, cook for another minute.
Toss lettuce and onions with dressing. Garnish with toasted walnuts.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* 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.