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 teaspoon | Salt |
| ½ cup | Fresh blueberries |
| 1 cup | Fresh raspberries |
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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. |
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Dressing |
| ½ cup | Raspberry vinegar |
| 1 teaspoon | Sugar |
| ½ teaspoon | Freshly ground pepper |
| ½ teaspoon | Ground cinnamon |
| ¼ cup | Crushed raspberries, fresh or thawed frozen |
| 1 cup | Olive oil |
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Whisk together vinegar, sugar, pepper and cinnamon. Add crushed berries and oil. Whisk until emulsified. |
