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Categories:
raspberry vinegar honey mustard flaxseed oil extra-virgin olive oil water salt freshly ground white pepper endive Asian pear walnuts
Viewed: 24 - Published at: 8 years agoIngredients
- 2 Tbs. raspberry vinegar
- 1 Tbs. honey
- 1 tsp. Dijon mustard
- 2 tsp. flaxseed oil
- 1 1/2 Tbs. extra virgin olive oil
- 1 Tbs. water
- 1/4 tsp. fine sea salt
- 18 tsp. freshly ground white pepper
- 4 medium-sized heads red Belgian endive, leaves separated and cut into 1-inch pieces
- 1 bunch watercress, rinsed and torn into small pieces
- 1 large Asian pear, peeled, cored and thinly sliced
- 2 oz. chopped walnuts, toasted
Method
- To make Raspberry Vinaigrette: Whisk together vinegar, honey and mustard in bowl.
- Slowly whisk in oils and water until emulsified.
- Season with salt and pepper.
- Set aside.
- To make Endive, Pear & Walnut Salad: Toss endive and watercress in salad bowl.
- Re-whisk vinaigrette just before serving; pour over salad greens, tossing to coat.
- Divide salad among 6 serving plates.
- Top each with pears and walnuts.
