Fennel, Pear, & Endive Salad
1/4 cup extra virgin olive oil
1/4 cup tarragon vinegar
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
5 medium-size Bartlett pears (about 2 pounds)
2 large fennel bulbs (about 1 pound each)
4 medium-size heads Belgian endive (2 red, if available)
3/4 cup walnuts, toasted and coarsely chopped
1. In small bowl, prepare dressing: With wire whisk or fork, mix olive oil, vinegar, mustard, salt, and pepper; set aside. (If you like, combine dressing ingredients in jar with tight-fitting lid; refrigerate overnight.)
2. Remove core and slice each pear into 12 wedges, leaving skin on. Place pear wedges in large bowl. Trim top and bottom from each fennel bulb. Slice each bulb lengthwise in half; remove core. Slice halves crosswise into paper-thin slices; place in bowl with pear wedges.
3. Cut 1 yellow and 1 red endive crosswise into 1/8-inch-thick slices; toss with fennel mixture. Separate leaves from remaining heads of endive.
4. Toss dressing with fennel mixture. Arrange endive leaves around edge of large shallow bowl or platter; top with fennel salad. Sprinkle with toasted walnuts.
Yield: 8 servings
Source: Good Housekeeping
Submitted by sooz
Vegetables, Side Dishes & Salads
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