Pear, Endive and Walnut Salad

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(1) Course Salads

Ingredients in this Recipe

1 shallot, minced
1 tsp. Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup walnut halves
3 Asian or Bosc pears, halved, cored and cut into slices 1/8 inch thick
3 large heads Belgian endive, cored and cut lengthwise into narrow strips
3 Tbs. sherry vinegar
Coarse salt and freshly ground pepper, to taste
Juice of 1 lemon

Recipe Preparation

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