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Categories:
coarsley Tbl water sugar cayenne pepper kosher salt Tbl vegetable oil TBL balsamic vinegar endive Asian pear
Viewed: 51 - Published at: 3 years agoIngredients
- 1/2 cup coarsley chopped walnuts
- 1 TBL water
- 1 tsp sugar
- Large pinch of cayenne pepper
- Large pinch of coarse kosher salt
- 1/12 TBL extra virgin olive oil
- 1 1/2 TBL vegetable oil
- 1 TBL balsamic vinegar
- 1 LG bunch watercress, think stems trimmed
- 2 heads belgian endive (preferably red) sliced crosswise
- 1 ripe asian pear, halved, cored, thinly sliced
Method
- Combine walnuts, 1 TBL water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat (can be made 1 day ahead, store in airtight container at room temperature).
- Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.
