Endive Salad
You can make this easy and delicious salad to serve as a first course or as a salad for a meal. Endive is available year-round; vary the fruit depending on what’s in season.
- 2 tablespoons rice vinegar
- 1 tablespoon lemon juice
- 4 tablespoons canola oil
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- Salt and pepper to taste
- 2 white endives, heads sliced crosswise in wide ribbons
- 2 red endives, heads sliced crosswise in wide ribbons
- 1 cup arugula
- ½ cup shaved Parmesan cheese
- ¼ cup toasted pumpkin seeds or other nuts
- 1 large pear (Bartlett or Bosc), sliced
In a large bowl whisk together vinegar, lemon juice, oil, mustard and garlic until well mixed. Season with salt and pepper. Add the endives and arugula and toss. Divide salad among four salad plates. Scatter the Parmesan shavings and the pumpkin seeds on top, dividing equally and arrange ¼ of the pear slices on each salad. Serves 4.