Endive and Pear Salad

Ingredients

  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon sherry, champagne or wine vinegar
  • 2 teaspoon olive, walnut or hazelnut oil
  • 1/8 cup chopped hazelnuts or walnuts
  • 1 ripe pear, cored and thinly sliced
  • 2 endives, thinly sliced
  • 2 cup bite-size pieces field greens

Place 1 cup field greens on each plate. In a nonreactive medium mixing bowl, toss remaining ingredients well and place over field greens. Serve immediately.

View full recipe at Spry Living

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