CHICORY SALAD WITH PEAR, TOASTED WALNUT AND MAPLE VINAIGRETTE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicory Salad With Pear, Toasted Walnut and Maple Vinaigrette image

The slight sweetness of the maple syrup and earthiness of the walnuts contribute to the uniqueness of this salad. Recipe from LCBO Food and Drink magazine sring 2006 issue.

Provided by Nat Da Brat

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup walnuts
3 tablespoons cider vinegar
3 tablespoons olive oil
1 tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon black pepper (fresh ground)
1 crisp ripe pear
12 cups chicory lettuce (torn and mixed)

Steps:

  • Preheat oven to 350°F.
  • Coarsely chop walnuts and spread on a baking sheet.
  • Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
  • To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
  • Core and slice pear.
  • Place chicory and pear in a large salad bowl.
  • Toss with vinaigrette until leaves are shiny.
  • Scatter with walnuts and serve right away.

Nutrition Facts : Calories 122.5, Fat 10, SaturatedFat 1.2, Sodium 93.2, Carbohydrate 8, Fiber 2.9, Sugar 4, Protein 1.9

There are no comments yet!