• 8servings
  • 45minutes
  • 235calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6, B9, B12, C, D
MineralsFluorine, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) extra-virgin olive oil

  2. 1/4 cup(s) tarragon vinegar

  3. 1 tablespoon(s) Dijon mustard

  4. 3/4 teaspoon(s) salt

  5. 1/4 teaspoon(s) coarsely ground black pepper

  6. 5 medium (about 2 pounds) Bartlett pears

  7. 2 large (about 1 pound each) fennel bulbs

  8. 4 medium heads Belgian endive , (2 red, if available) 75 cup(s) walnuts , toasted and coarsely chopped

Instructions Jump to Ingredients ↑

  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.


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