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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