Fall Salad
8 Handfuls chicory greens -(hearts of escarole or - curly endive, raddichio, - Belgian endive) 3 Bartlett or Comice pears 12 Whole walnuts Walnut oil (optional) 4 oz Gorgonzola Dol...
Ingredients
- 8Handfulchicory greens
- 12whole walnuts
- 3tbsp walnut oil
Directions
- 1
8 Handfuls chicory greens -(hearts of escarole or - curly endive, raddichio, - Belgian endive) 3 Bartlett or Comice pears 12 Whole walnuts W
- 2
If using escarole or curly endive, use just the pale inner leaves
- 3
Outer leaves can be sauteed with garlic and chile-- delicious!) Gently cut or tear leaves into attractive pieces, wash and dry them and set
- 4
To cut pears, stand them upright and slice off a round from the side
- 5
Work your way around the pear, slicing it thinly into crescent-shaped pieces
- 6
If walnuts are really fresh, simply crack them and break them into quarters and eighths
- 7
If they aren't so fresh, toss them in a little walnut oil and toast them at 350F until lightly roasted, about 7 minutes
- 8
Prepare vinaigrette and use half of it to dress the leaves