Ingredients Jump to Instructions ↓

  1. 1 can(s) (16 ounces) pears in heavy syrup 1/4 cup(s) olive oil 3 tablespoon(s) fresh lemon juice 1 1/2 teaspoon(s) salt 1/4 teaspoon(s) coarsely ground black pepper 1 1/2 pound(s) (about 5 heads) Belgian endive , cut lengthwise into 1/4-inch-strips 1 head(s) (about 8 ounces) radicchio , coarsely chopped 2 bag(s) (6 ounces each) baby spinach 2 ripe Bartlett pears , peeled, cored, and cut into 1/4-inch-thick slices 1/2 cup(s) sliced natural almonds , toasted

Instructions Jump to Ingredients ↑

  1. Prepare Pear Dressing: Drain pears, reserving 1 tablespoon syrup. In blender, place pears, oil, lemon juice, salt, pepper, and reserved syrup; blend until smooth. Makes about 1 1/4 cups dressing. In large bowl, toss endive, radicchio, spinach, and pears until well mixed. Add dressing and toss until evenly coated. Sprinkle with almonds.


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