Mixed Endive Salad With Vanilla-Pear Vinaigrette and Toasted Wal
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 425.24 g can pear halves (reserve 1/3 cup juice) or 1 slice in juice (reserve 1/3 cup juice)
- 78.78 ml white wine vinegar
- 1.23 ml vanilla extract
- 2.46 ml kosher salt
- 1.23 ml fresh ground black pepper
- 0.25 ml cayenne pepper
- 1 small red onion, halved and thinly sliced
- 236.59 ml chopped walnuts
- 2 bag about 8 ounces each endive mixed salad greens, including Belgian endive, radicchio, escarole, frise, chicory or 907.18 g , the same lettuce in heads cleaned of damaged leaves, cored, washed and broken in bite-size pieces
directions
- To make dressing, purée 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.
- Servings: 12.
-
Nutritional Information Per Serving:
- Nutrition Information for Dressing Per Serving: Calories 20; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 85mg; Carbohydrate 5g; Fiber 1g; Protein 0g; Vitamin A 0%DV*; Vitamin C 0%DV; Folate 0%DV; Calcium 0%DV; Iron 0%DV; Potassium 1%DV.
- *Daily Value.
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