SEPARATE LEAVES OF WHICHEVER type of green youre using. If using escarole or curly endive, use just the pale inner leaves. (Outer leaves can be sauteed with garlic and chile-- delicious!) Gently cut or tear leaves into attractive pieces, wash and dry them and set aside. To cut pears, stand them upright and slice off a round from the side. Work your way around the pear, slicing it thinly into crescent-shaped pieces. If walnuts are really fresh, simply crack them and break them into quarters and eighths. If they arent so fresh, toss them in a little walnut oil and toast them at 350F until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of it to dress the leaves. Set them on salad plates. Dress pears with remaining vinaigrette and settle them into leaves. Scatter walnuts over salad along with cheese. Garnish with chervil and dust lightly with pepper. VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust oil or vinegar to get the balance you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (191g)|
|Recipe Makes: 6|
|Calories from Fat: 499 (85%)|
|Amt Per Serving||% DV|
|Total Fat 55.4g||74 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 35.2g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 389.3mg||10 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 15.5g|
|Protein 10.1g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 590
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!