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.