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balsamic vinegar endive fennel bulbs bunches apple extra-virgin olive oil pine nuts Parmesan cheese shavings
Viewed: 77 - Published at: 5 years agoIngredients
- 1 cup balsamic vinegar
- 7 medium heads Belgian endive, halved, cut lengthwise into strips
- 2 large fennel bulbs (about 20 ounces total), trimmed, bulbs halved lengthwise, cored, cut lengthwise into thin strips
- 2 bunches watercress, thick ends trimmed (about 5 1/2 cups packed)
- 1 Granny Smith apple, cored, quartered, sliced 1/4 inch thick
- 3 tablespoons extra-virgin olive oil
- 1/2 cup pine nuts, toasted
- Parmesan cheese shavings
Method
- Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.
- Combine endive, fennel, watercress and apple in large bowl.
- Add olive oil and toss to coat.
- Season to taste with salt and pepper.
- Divide salad among 8 plates.
- Drizzle with reduced balsamic vinegar, dividing equally.
- Sprinkle with pine nuts.
- Garnish with Parmesan shavings.
