Pear & Endive Salad with Honey Vinaigrette
Pears and crunchy walnuts make this quick-to-make green endive salad company special.
Ingredients
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2 ripe red Bartlett pears, Bosc pears, and/or apples, cored and thinly slived
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2 tablespoons lemon juice
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8 ounces Belgian endive, leaves separated (2 medium heads)
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1/4 cup coarsley chopped walnuts
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Dash salt
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Dash pepper
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3 tablespoons olive oil or salad oil
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2 tablespoons sherry vinegar or white wine vinegar
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1 finely chopped, shallot or 1 tablespoon finely chopped onion
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1 tablespoon honey
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1/2 teaspoon ground cinnamon
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Pomegrante seeds (optional)
Directions
1.
In a small bowl gently toss pear slices with lemon juice to prevent darkening. Place the endive leaves in 4 salad bowls or salad plates; top with the sliced pears. Sprinkle with walnuts, salt, and pepper.
2.
For vinaigrette, in a small bowl combine olive oil, sherry vinegar, shallot, honey, and cinnamon; whisk until thoroughly blended.
3.
Drizzle the vinaigrette over the salads. If desired, sprinkle with pomegranate seeds. Makes 4 servings.
Nutrition information
Calories 216, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 39 mg, Carbohydrate 22 g, Fiber 3 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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