Mixed Endive Salad With Vanilla Pear Vinaigrette

Serves: 4
Total Calories: 468


1 (15-ounce) can pear halves or slices in juice
1/3 cup reserved juice from pear
1/3 cup white wine vinegar
1/4 teaspoon vanilla extract
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
pinch cayenne pepper

1 small red onion, halved and thinly sliced
2 (8-ounce) bags endive lettuce mix, including Belgian endive, radicchio, escarole, frisee, and chicory, or 2 pounds of the same vegetable in heads
1 cup walnut Toasted Nuts, homemade or pretoasted


To make the dressing, puree the dressing ingredients in a blender or food processor until smooth.

To make the salad, soak the onion slices in ice water for at least 10 minutes drain. Toss the lettuce and onions with the dressing in a serving bowl. Garnish with the toasted walnuts.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 468
Calories from Fat: 300

This Mixed Endive Salad With Vanilla Pear Vinaigrette recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

More Recipes from the Homemade in a Hurry Cookbook:
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Escarole Salad With Warm White Bean Vinaigrette
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Mixed Endive Salad With Vanilla Pear Vinaigrette
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