Endive, Pear & Walnut Salad with Raspberry Vinaigrette
Recipe from Vegetarian Times

30 minutes or fewer. This salad calls for Asian pears, also known as Chinese or apple pears. They combine the sweet, mellow flavor of a pear with the crispness of an apple. They're available at many large supermarkets, but if you can't find them, Bartlett or Anjou pears are equally delicious.


Endive, Pear & Walnut Salad with Raspberry Vinaigrette

by 1  person

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Servings: Serves 6
Related Categories: Dairy Free, Endive, Low Calorie, Quick and Easy, Salad, Vegan
 
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Ingredients
Raspberry Vinaigrette
  • 2  tablespoons
    raspberry vinegar
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  • 1  tablespoon
    honey
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  • 1  teaspoon
    Dijon mustard
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  • 2  teaspoons
    flaxseed oil
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  • 1 1/2  tablespoons
    extra virgin olive oil
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  • 1  tablespoon
    water
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  • 1/4  teaspoon
    fine sea salt
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  • 1/8  teaspoon
    freshly ground white pepper
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Endive, Pear & Walnut Salad
  • 4 
    medium-sized heads red Belgian endive, leaves separated and cut into 1-inch pieces
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  • 1 
    bunch watercress, rinsed and torn into small pieces
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  • 1 
    large Asian pear, peeled, cored and thinly sliced
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  • 2  ounces
    chopped walnuts, toasted
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Directions
1.
To make Raspberry Vinaigrette: Whisk together vinegar, honey and mustard in bowl. Slowly whisk in oils and water until emulsified. Season with salt and pepper. Set aside.
2.
To make Endive, Pear and Walnut Salad: Toss endive and watercress in salad bowl. Re-whisk vinaigrette just before serving; pour over salad greens, tossing to coat. Divide salad among 6 serving plates. Top each with pears and walnuts.

Nutrition information
Calories 150, Total Fat 11 g, Saturated Fat 1 g, Sodium 125 mg, Carbohydrate 12 g, Fiber 3 g, Protein 2 g, Sugars 7 g Percent Daily Values are based on a 2,000 calorie diet
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