Pear salad with walnut vinaigrette

6 servings

Ingredients

Quantity Ingredient
½ cup Walnut halves
2 Heads Belgian endive
1 medium Head radicchio
2 bunches Watercress; tough stems removed
2 tablespoons Chopped flat-leaf parsley
8 ounces Crumbled Gorgonzola
2 Ripe Anjou or Bartlett pears
Coarse salt
Freshly-ground white pepper
=== WALNUT VINAIGRETTE ===
3 tablespoons Red-wine vinegar
2 teaspoons Dijon mustard
¾ cup Walnut oil plus
2 tablespoons Walnut oil
Coarse salt
Freshly-ground white pepper

Directions

Make the Walnut Vinaigrette: In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.

(Makes about 1 cup) Heat oven to 350 degrees. Place walnuts on a baking sheet. Toast, stirring occasionally, until crisp and fragrant, 10 to 12 minutes. Transfer walnuts to a bowl, and let cool. Coarsely chop the walnuts. Trim Belgian endive; cut on the bias into ½-inch-thick rounds and separate into rings. Tear redicchio into 1-inch pieces. Halve, core, and cut pears lengthwise into ⅛-inch-thick slices. In a large bowl, combine the endive, radicchio, watercress, and parsley. Drizzle with the vinaigrette, lightly coating all ingredients. Add the cheese, toasted walnuts, and pear slices. Season with salt and pepper. Toss well, and serve immediately. Serves 6.

Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 73 Calories (kcal); 5g Total Fat; (55% calories from fat); 3g Protein; 6g Carbohydrate; 0mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Alfred Portale Converted by MM_Buster v2.0n.

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