Pear and Walnuts with Romaine Hearts, Watercress and Radicchio
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 15 minutes Preheat oven to 375 F. N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 Tbsps. sherry vinegar 1 small shallot, minced salt to taste
4 Tbsps light olive oil 4 Tbsps walnut oil 1/2 cup walnuts, chopped
2 heads romaine lettuce 1 small head radicchio 2 bunches watercress
2 ripe Comice pears, cored, sliced freshly ground black pepper



1 Prepare the walnut sherry vinaigrette by mixing together the vinegar, shallot and salt. Whisk in the oils to emulsify. Set aside.
2 Toast walnuts for 10 minutes in a 375 F. oven until they begin to brown. Set aside to cool.
3 Rinse the greens and spin dry. Toss the salad greens, pears and walnuts with the walnut-sherry vinaigrette. Sprinkle with black pepper and serve.

Back