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Autumn Endive Salad

Autumn Endive Salad

Serves 2 |with Candied Walnuts and Pear
4.0(12)
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Calories
: 
310 kcal
Protein
: 
4g protein
Difficulty
: 
Medium
Allergens:
  • Walnuts
  • Gluten
  • Tree nuts
  • Peanuts
  • Soy
  • Milk
  • Egg
  • Sulphites
  • Sesame
  • Mustard
  • May contain traces of allergens
  • Fish
  • Wheat
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 2 people

2 unit(s)

Belgian Endive

28 g

Walnuts, chopped

(Contains: Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard, May contain traces of allergens, Walnuts)

1 unit(s)

Pear

1 unit(s)

Lemon

1 unit(s)

Honey

1 tbsp

Brown Sugar

(Contains: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk, May contain traces of allergens)

Not included in your delivery

0.13 tsp

Salt*

1.5 tbsp

Oil*

0.06 tsp

Pepper*

Calories310 kcal
Fat20 g
Saturated Fat2.5 g
Carbohydrate35 g
Sugar20 g
Dietary Fiber10 g
Protein4 g
Sodium150 mg
Potassium500 mg
Calcium50 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Zester
•Parchment Paper
•Small Non-Stick Pan
•Small Bowl
•Measuring Spoons
•Medium Bowl

Cooking Steps

PDF
1
  • 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.
2
  • 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. 
3
  • Transfer walnuts to the parchment paper. (NOTE: Do not touch walnuts. They will be VERY hot.) Set aside to cool completely, 15 min.
4
  • While walnuts cool, 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, 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.

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