Fennel, Watercress, And Endive Salad With Toasted Pine Nuts

Recipe Ingredients

1 cup	237ml	Balsamic vinegar
7 cups	1659ml	Belgian endive heads - halved, and (medium)
		Cut lengthwise into strips
2		Fennel bulbs - (abt 20 oz total) - trimmed, bulbs (large)
		Halved lengthwise, cored, and
		Cut lengthwise into thin strips
2		Watercress - thick ends
		Trimmed - (abt 5 1/2 cups packed)
1		Granny Smith apple - cored, quartered
		And sliced 1/4" thick
3 tablespoons	45ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Pine nuts - toasted
		Parmesan cheese shavings

Recipe Instructions

Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.

Combine endive, fennel, watercress and apple in large bowl. Add olive oil and toss to coat. Season to taste with salt and pepper.

Divide salad among 8 plates. Drizzle with reduced balsamic vinegar, dividing equally. Sprinkle with pine nuts. Garnish with Parmesan shavings.

This recipe yields 8 servings.

Source:
Bon Appetit, March 2001

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5 (1 votes)

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