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

Directions:

1. Can (15 ounces) pear halves or slices in juice (reserve 1/3 cup juice)
2. /3 cup white wine vinegar
3. /4 teaspoon vanilla extract
4. /2 teaspoon kosher salt
5. /4 teaspoon freshly ground black pepper
6. Pinch cayenne pepper
7. For the salad:
8. Small red onion, halved and thinly sliced
9. Cup chopped walnuts
10. 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
11. To make dressing, pure all dressing ingredients, including reserved 1/3 cup juice from pears, in a blender or food processor until smooth.
12. Soak onion in ice water for at least 10 minutes; drain.
13. 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.
14. Toss lettuce and onions with dressing. Garnish with toasted walnuts.