Serves: 4
Total Calories: 468

FOR THE DRESSING:
1 (15-ounce) can pear halves or slices in juice
1/3 cup reserved juice from pear
1/3 cup white wine vinegar
1/4 teaspoon vanilla extract
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
pinch cayenne pepper

FOR THE SALAD:
1 small red onion, halved and thinly sliced
2 (8-ounce) bags endive lettuce mix, including Belgian endive, radicchio, escarole, frisee, and chicory, or 2 pounds of the same vegetable in heads
1 cup walnut Toasted Nuts, homemade or pretoasted

To make the dressing, puree the dressing ingredients in a blender or food processor until smooth.

To make the salad, soak the onion slices in ice water for at least 10 minutes drain. Toss the lettuce and onions with the dressing in a serving bowl. Garnish with the toasted walnuts.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 468
Calories from Fat: 300

More Recipes from the Homemade in a Hurry Cookbook:
*Salads & Their Dressings
BLT Salad
Carrot Cilantro Slaw
Chickpea Tabbouleh
Chèvre, Field Greens, And Fire-Roasted Tomato Vinaigrette
Cucumber Watermelon Slaw
Edamame Salad
Escarole Salad With Warm White Bean Vinaigrette
Extra-Virgin Tuna Salad
Greens Tossed With Sherry Fig Vinaigrette
Mixed Endive Salad With Vanilla Pear Vinaigrette
Mozzarella And Goat Cheese With Tomato Vinaigrette
Pickled Pink Potato Salad
Roasted Corn Cobb Salad With Balsamic Blueberry Vinaigrette
Roasted Potato And Spinach Salad
Salmon Bruschetta On Spinach Salad With Tomato Ranch Dressing
Salmon Seviche With Basil Drizzle
Salmon Tahini Salad
Savoy Slaw With Ginger Pineapple Dressing
Shrimp And Cress Salad With Grapefruit Vinaigrette
Sprouted Seviche
Thai Mango Salad
Tunacamole
Turkey Posole Salad With Roasted Pepper Vinaigrette