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Endive, Pear & Toasted Walnut Salad By Daphne Oz

6
Point(s)
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

Walnut(s)

¼ cup(s), pieces

Belgian endive

8 head(s), leaves pulled (about 4 cups)

Raw Bosc pear(s)

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(s)

½ medium, 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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