Curly Endive, Slivered Dates and Pear Salad with
Toasted Almond Vinaigrette
- 1 cup whole almonds
- 11/2 cups canola oil
- 1 shallot, minced
- 1/4 cup plus 1 tablespoon
champagne vinegar (white wine vinegar may be substituted)
- 2 tablespoons honey
- 2 tablespoons water
- 1 large bunch curly endive,
tough outer leaves removed, inner leaves washed, dried and torn into 1 inch
- Kosher salt
- Freshly ground peppe
- 3 firm, ripe Bartlett
pears, peeled, cored and thinly sliced lengthwise
- 16 pitted dates, sliced
in half lengthwise, then thinly sliced into slivers
- Toast almonds in 1 tablespoon
canola oil over medium heat stirring occasionally until fragrant and lightly
browned, about 5 minutes. Pulse toasted almonds about 6 times in a food processor
until coarsely chopped. Add shallot, vinegar, oil, honey and water. Pulse
dressing until emulsified.
- Toss endive with dressing.
Season to taste with salt and pepper.
- Divide endive between
plates. Arrange pear slices in a circular pattern in the center of the endive.
- Scatter dates around
the pears and serve.
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