Pear, Endive And Walnut Salad
This refreshing pear and endive salad is a delightful combination of sweet and bitter flavors. Thinly sliced pears are tossed in a tangy vinaigrette dressing, paired with crunchy walnuts and crisp strips of Belgian endive. The result is a light and vibrant salad that makes a perfect starter or side dish for any meal.
— Constant Cookbook
Ingredients
- 3 Asian or Bosc pears, halved, cored and cut into
- slices 1/8 inch thick
- Juice of 1 lemon
- 3 Tbs. sherry vinegar
- 1 tsp. Dijon mustard
- 1 shallot, minced
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper, to taste
- 1/2 cup walnut halves
- 3 large heads Belgian endive, cored and cut
- lengthwise into narrow strips
Instructions
- In a large bowl, combine the pear slices and lemon juice, and toss to coat the pear slices evenly to prevent them from turning brown.
- In a small bowl, whisk together the vinegar, mustard and shallot. Slowly add the olive oil while whisking constantly to make a vinaigrette. Continue to whisk until emulsified. Season with salt and pepper.
- In a small, dry fry pan over medium heat, toast the walnuts, shaking the pan often, until they start to brown and smell aromatic, about 7 minutes. Transfer to a small dish and set aside.
- Add the endive to the bowl with the pears. Drizzle with the vinaigrette and toss to coat evenly. Divide the salad evenly among salad plates. Top each serving with an equal number of walnut halves. Serve immediately. Serves 6.
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