Watercress, Endive and Pear Salad

Img81l

(1) Course Salads

Ingredients in this Recipe

1/2 tsp. freshly ground pepper, plus more as needed
1/2 tsp. salt, plus more as needed
2/3 cup hazelnuts
3 heads Belgian endive, about 1 lb. total, cored and separated into leaves
3 large bunches watercress, about 1 1/2 lb. total, tough stems removed
3 Tbs. pear vinegar or white balsamic vinegar
5 Tbs. hazelnut oil or extra virgin olive oil

Recipe Preparation

See Full Recipe at Williams-Sonoma

Comments

Williams-Sonoma

See all 3,807 recipes
www.williams-sonoma.com

Users Who Saved this Recipe

Similar to this Recipe