Endive and Fruit Salad

The colors of the red and white endive spears give this salad a very festive look. Arranged the spears on a circular plate to create an edible chrysanthemum.

1 poundCalifornia Vegetable Specialties Red Endive
1 poundCalifornia Vegetable Specialties White Endive
½ cupCoarsely chopped walnuts, toasted
3 eachApples or pears
2 TablespoonsFresh lemon juice
½ teaspoonSalt
½ cupFresh blueberries
1 cupFresh raspberries


Roast walnuts for 15 minutes in a 275-degree oven. Quarter apples or pears lengthwise, then core and thinly slice. Immediately toss well with lemon juice and salt to prevent discoloring.

Cut 2/3 of red and white endives in half lengthwise. Remove the cores and slice into long thin strips. Pull the whole leaves off the remaining endives and reserve.

In a large bowl, combine sliced endives, toasted nuts, apple or pear slices and berries. Toss with vinaigrette (see recipe below).

Arrange the whole endive leaves around the perimeter of a platter, alternating red and white leaves. Place the dressed salad made with the endive strips in the center of the platter.


½ cupRaspberry vinegar
1 teaspoonSugar
½ teaspoonFreshly ground pepper
½ teaspoonGround cinnamon
¼ cupCrushed raspberries, fresh or thawed frozen
1 cupOlive oil


Whisk together vinegar, sugar, pepper and cinnamon. Add crushed berries and oil. Whisk until emulsified.

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