Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pear-Endive Salad
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 to 8 servings
This fresh and easy salad is elegant enough to grace any holiday table but could also do weeknight duty next to a roast chicken or some pork chops. Sweet pears balance nicely with slightly bitter endive and the sharpness of Pecorino-Romano, while walnuts and celery add a welcome crunch.
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Directions
- Whisk together 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon kosher salt and a generous amount of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 6 heads Belgian endive (separated into leaves), 2 sliced Bosc pears, 4 chopped celery stalks (with leaves) and 1/2 cup chopped toasted walnuts; toss to coat. Top with shaved pecorino.
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