Endive Salad with Sliced Pear, Walnuts & Grain Mustard Vinaigrette by Daphne Oz
6
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Walnuts
¼ cup(s)
Belgian endive
8 head(s)
Bosc pear
1 medium
Chives
¼ cup(s)
Olive oil
¼ cup(s)
Champagne vinegar
2 tbsp(s)
Lemon
½ medium
Garlic
1 clove(s), large
Whole-grain mustard
1 tbsp(s)
Honey
1 tsp(s)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
1
Add walnuts to a saute pan over medium low heat and toast, tossing a few times, until fragrant and deeply golden brown, 3-5 minutes. Be careful to avoid scorching. Remove from heat and allow to cool before roughly chopping. Set aside.
2
When ready to serve, add endive leaves and pear slices to serving salad bowl and scatter with chives and walnuts.
3
When ready to serve, add endive leaves and pear slices to serving salad bowl and scatter with chives and walnuts.
4
Serving size: 1/4th of salad
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