Curly Endive, Slivered Dates and Pear Salad with Toasted Almond Vinaigrette

Yield: 8 servings.



  1. 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.
  2. Toss endive with dressing. Season to taste with salt and pepper.
  3. Divide endive between plates. Arrange pear slices in a circular pattern in the center of the endive.
  4. Scatter dates around the pears and serve.

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