ENDIVE AND WALNUT SALAD
6 servings
Combine in a salad bowl:
- 4 Belgian endives, cored and leaves cut crosswise into ½-inch slices, or 1 head frisée, trimmed and cut into bite-sized pieces
- 2 large bunches watercress, tough stems trimmed
Toss until lightly coated with:
- Vinaigrette, made with half walnut oil, or Walnut Vinaigrette
Divide the greens among serving plates. Add to the same bowl:
- 1 large Comice or Anjou pear, cored and thinly sliced
- (6 fresh figs, halved)
Lightly coat with more vinaigrette. Top the greens with the fruit and sprinkle with:
- ½ cup walnuts, toasted and chopped
- 1 cup crumbled Gorgonzola, Roquefort, or feta (4 ounces)
- (Additional vinaigrette)