Autumn Endive Salad
Serves 2 |with Candied Walnuts and Pear
Sweet pear slices and buttery, toasted walnuts pair wonderfully with bitter endive in this light and refreshing salad inspired by sweater season.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
320 g
Belgian Endive
28 g
Walnuts, chopped
(Contains Walnuts/Noix de Grenoble)
1 unit
Pear
1 unit
Lemon
1 tbsp
Honey
1 tbsp
Brown Sugar
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Pull leaves from endive heads. (TIP: If needed, use a knife to cut leaves off at the base.) Halve each leaf lengthwise. Core, then cut pear into 1/4-inch slices. Zest, then juice lemon.
Heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a plate. Measure 1 tbsp water into a small bowl. Set aside. When the pan is hot, add walnuts. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on walnuts so they don’t burn!) Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats walnuts, 30 sec-1 min. Remove from heat.
Transfer walnuts to the parchment paper. (NOTE: Do not touch walnuts. They will be VERY hot.) Set aside to cool completely, 15 min.
Meanwhile, add honey, 1 tbsp lemon juice, 1/2 tsp lemon zest and 1 1/2 tbsp oil to a medium bowl. Season with salt and pepper, to taste, then whisk to combine. Add endives and pears to the bowl with dressing, then toss to combine. Divide autumn endive salad between plates, then sprinkle candied walnuts over top