• 8servings
  • 185calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) lightly beaten egg white

  2. 1/2 teaspoon(s) sugar

  3. 1/2 teaspoon(s) paprika

  4. 1/4 teaspoon(s) ground cumin

  5. 1/4 teaspoon(s) ground cinnamon

  6. 1/8 teaspoon(s) salt

  7. 1 cup(s) walnuts

  8. 25 cup(s) cider vinegar

  9. 2 tablespoon(s) maple syrup

  10. 1/4 teaspoon(s) salt

  11. 1/4 teaspoon(s) coarsely ground black pepper

  12. 1/3 cup(s) olive oil

  13. 2 bunch(es) (about 8 ounce each) watercress

  14. 2 head(s) (about 4 ounces each) Belgian endive

  15. 2 ripe Comice pears

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Prepare Spiced Walnuts : In medium bowl, with fork, mix egg white with sugar, paprika, cumin, cinnamon, and salt. Add walnuts and toss to coat well. Place walnuts on ungreased cookie sheet. Bake 5 to 7 minutes or until coating on nuts is dry and walnuts are lightly toasted. Cool on cookie sheet on wire rack.

  2. Meanwhile, prepare Maple Vinaigrette : In small bowl, with wire whisk, mix vinegar, syrup, salt, and pepper. In thin stream, whisk in oil until blended.

  3. Prepare Salad and Pears : Trim tough stems from watercress. Cut endive crosswise into 1/2-inch-wide pieces. Cut each pear lengthwise in half; remove cores. Cut each half lengthwise into 8 wedges.

  4. In large salad bowl, toss watercress, endive, and pears with vinaigrette. Sprinkle with walnuts to serve.


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