Endive, Pear & Toasted Walnut Salad By Daphne Oz
6
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Walnuts (unsalted, dry roasted or raw, no sugar added)
¼ cup(s), pieces
Belgian endive
8 head(s), leaves pulled (about 4 cups)
Bosc pear
1 medium, cored and thinly sliced
Chives
¼ cup(s), minced
Olive oil
¼ cup(s)
Champagne vinegar
2 Tbsp, or white wine vinegar
Lemon
½ item(s), large, juiced (or another tbsp of your vinegar)
Garlic clove
1 clove(s), pressed or grated
Whole-grain mustard
1 Tbsp
Honey
1 tsp
Table salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
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
Whisk together the remaining ingredients to make your vinaigrette. Drizzle dressing over salad ingredients, toss and serve.
4
Serving size: 1/4th of salad
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