Endive and Asian Pear Salad Recipe

Endive and Asian Pear Salad Recipe

  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon water
  • 1 teaspoon sugar
  • Large pinch of cayenne pepper
  • Large pinch of coarse kosher salt
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon balsamic vinegar
  • 1 large bunch watercress, thick stems trimmed
  • 2 heads of Belgian endive (preferably red), sliced crosswise
  • 1 ripe Asian pear, halved, cored, thinly sliced
  1. Combine walnuts, 1 tablespoon water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temperature.)
  2. Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.
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