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Endive And Walnut Salad

  • 20m Prep Time
  • 0sCook Time
  • 20m Ready In

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  • Cuisine : French
  • Course : Dinner

A crisp salad of endive, watercress, and pear, tossed with a walnut vinaigrette and topped with toasted walnuts and crumbled Gorgonzola.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 4 Belgian endives, cored and leaves cut crosswise into ½-inch slices, or 1 head frisée, trimmed and cut into bite-sized pieces
  • 2 large bunches watercress, tough stems trimmed
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.
  • 1 large Comice or Anjou pear, cored and thinly sliced
  • (6 fresh figs, halved)
  • ½ cup walnuts, toasted and chopped
  • 1 cup crumbled Gorgonzola, Roquefort, or feta (4 ounces)
  • (Additional vinaigrette)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 4 Belgian endives, cored and leaves cut crosswise into ½-inch slices, or 1 head frisée, trimmed and cut into bite-sized pieces
  • 2 large bunches watercress, tough stems trimmed
  • 1 Vinaigrette, made with half walnut oil, or Walnut Vinaigrette
  • 1 large Comice or Anjou pear, cored and thinly sliced
  • (6 fresh figs, halved)
  • ½ cup walnuts, toasted and chopped
  • 1 cup crumbled Gorgonzola, Roquefort, or feta (4 ounces)
  • (Additional vinaigrette)

Let's Cook

  1. Step 1.

    Combine in a salad bowl: 4 Belgian endives, cored and leaves cut crosswise into ½-inch slices, or 1 head frisée, trimmed and cut into bite-sized pieces; 2 large bunches watercress, tough stems trimmed

  2. Step 2.

    Toss until lightly coated with: Vinaigrette, made with half walnut oil, or Walnut Vinaigrette

  3. Step 3.

    Divide the greens among serving plates. Add to the same bowl: 1 large Comice or Anjou pear, cored and thinly sliced; (6 fresh figs, halved)

  4. Step 4.

    Lightly coat with more vinaigrette. Top the greens with the fruit and sprinkle with: ½ cup walnuts, toasted and chopped; 1 cup crumbled Gorgonzola, Roquefort, or feta (4 ounces); (Additional vinaigrette)

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