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 pound||California Vegetable Specialties Red Endive|
|1 pound||California Vegetable Specialties White Endive|
|½ cup||Coarsely chopped walnuts, toasted|
|3 each||Apples or pears|
|2 Tablespoons||Fresh lemon juice|
|½ cup||Fresh blueberries|
|1 cup||Fresh 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 cup||Raspberry vinegar|
|½ teaspoon||Freshly ground pepper|
|½ teaspoon||Ground cinnamon|
|¼ cup||Crushed raspberries, fresh or thawed frozen|
|1 cup||Olive oil|
Whisk together vinegar, sugar, pepper and cinnamon. Add crushed berries and oil. Whisk until emulsified.