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Side Salad: Winter Salad of Endive, Pear, and Walnuts


It's easy to forget about salads when, in the winter, I crave hearty, more filling warm dishes. I'm determined to break this habit and make more salads during the cold months. After all, winter salads are a great way to incorporate fresh, local, in season ingredients into any meal. Salads also are a nice vegetarian option for dinner parties. Nuts, fruits, cheeses, warm vinaigrettes, and lesser used greens make salads a very now, very light side. To make one tonight to go along with your robust main,



Winter Salad of Endive, Bosc Pear and Roasted Walnuts
From Whole Foods

Dressing:
1/2 cup extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1 tbsp Chardonnay vinegar
1 tsp honey (optional)
sea salt, to taste
Salad:
8 cups leafy green lettuce leaves, torn
2 Belgian endive, trimmed and thinly sliced
3/4 cup crumbled feta cheese
1 large Bosc pear
1/2 cup roasted walnut pieces
freshly ground black pepper, to taste

  1. Mix dressing ingredients together and set aside.
  2. Place lettuce, endive and feta cheese in a large salad bowl.
  3. Toss with dressing.
  4. Cut the pear into quarters. Remove the core. Cut each quarter into thin slices and lay decoratively on top of salad.
  5. Sprinkle with walnuts.
  6. Just before serving, grind fresh black pepper over the top of the salad.

Serves 6

Substitution: Substitute agave nectar for the honey. Substitute toasted walnut oil for the extra virgin olive oil.

Nutrition Info:
Per Serving (176g-wt.): 230 calories (180 from fat), 19g total fat, 4g saturated fat, 6g protein, 12g total carbohydrate (4g dietary fiber, 6g sugar), 15mg cholesterol, 220mg sodium

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