FENNEL, WATERCRESS, AND ENDIVE SALAD WITH TOASTED PINE NUTS

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Fennel, Watercress, and Endive Salad with Toasted Pine Nuts image

Categories     Salad     Fruit     Leafy Green     Side     Quick & Easy     Vinegar     Apple     Pine Nut     Fennel     Fall     Healthy     Endive     Watercress     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 cup balsamic vinegar
7 medium heads Belgian endive, halved, cut lengthwise into strips
2 large fennel bulbs (about 20 ounces total), trimmed, bulbs halved lengthwise, cored, cut lengthwise into thin strips
2 bunches watercress, thick ends trimmed (about 5 1/2 cups packed)
1 Granny Smith apple, cored, quartered, sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil
1/2 cup pine nuts, toasted
Parmesan cheese shavings

Steps:

  • 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.

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