INGREDIENTS

INSTRUCTIONS

Make the Walnut Vinaigrette: In a medium bowl, whisk together vinegar
and mustard. Gradually whisk in the walnut oil until emulsified.
Season with salt and pepper. Cover, and refrigerate until ready to
use. Before using, whisk well. Store in an airtight container,
refrigerated, up to 1 day. (Makes about 1 cup) Heat oven to 350
degrees. Place walnuts on a baking sheet. Toast, stirring
occasionally, until crisp and fragrant, 10 to 12 minutes. Transfer
walnuts to a bowl, and let cool. Coarsely chop the walnuts. Trim
Belgian endive; cut on the bias into 1/2-inch-thick rounds and
separate into rings. Tear redicchio into 1-inch pieces. Halve, core,
and cut pears lengthwise into 1/8-inch-thick slices. In a large bowl,
combine the endive, radicchio, watercress, and parsley. Drizzle with
the vinaigrette, lightly coating all ingredients. Add the cheese,
toasted walnuts, and pear slices. Season with salt and pepper. Toss
well, and serve immediately. Serves 6.  Cuisine: "Mexican" Source:
"Martha Stewart Living -  (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas -  Lynn_Thomas@prodigy.net"  Per serving: 73
Calories (kcal); 5g Total Fat; (55% calories from  fat); 3g Protein; 6g
Carbohydrate; 0mg Cholesterol; 65mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1  Fat; 0 Other
Carbohydrates  Recipe by: Recipe from Alfred Portale  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 483
Calories From Fat: 435
Total Fat: 50.4g
Cholesterol: 33.8mg
Sodium: 596.6mg
Potassium: 48.2mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: 9.7g