Mixed Endive Salad With Vanilla-Pear Vinaigrette & Toasted Walnuts Recipe
How to make Mixed Endive Salad With Vanilla-Pear Vinaigrette and Toasted Walnuts
Bring color, flavor and nutrition to the table. With crunchy walnuts and a sweet, vanilla-pear vinaigrette, this crisp, light salad brings the taste of spring, along with nutrient-rich vegetables and fruit, with every bite.
1 can (15 ounces) pear halves or slices in juice (reserve 1/3 cup juice)
1/3 cup white wine vinegar
1/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepperSalad Ingredients
1 small red onion, halved and thinly sliced
1 cup chopped walnuts
2 bags (about 8 ounces each) endive lettuce mix, including Belgian endive, radicchio, escarole, frisée, chicory or 2 pounds of the same lettuce in heads, cleaned of damaged leaves, cored, washed and broken in bite-size pieces
To make dressing, purée all dressing ingredients, including reserved 1/3 cup juice from pears, in a blender or food processor until smooth.
Soak onion in ice water for at least 10 minutes; drain.
Toast walnut pieces. The easiest way is in a microwave oven: place walnuts on a microwave-safe pie plate or flat dish; heat on full power for 3 minutes.Taste to check that they are toasted enough. If not, cook for another minute.
Toss lettuce and onions with dressing.
Garnish with toasted walnuts.
Author: Canned Food Alliance