This salad shows off the delicious flavors of fall.
½ pound new-crop walnuts in the shell
1 Tablespoon white wine vinegar
Salt and pepper
¼ cup olive oil
Lemon juice to taste
3 Asian pears
4 Belgian endives
Preheat oven to 350°F.
Shell the walnuts and carefully extract the meat to maintain whole halves if possible. Spread on a baking sheet and toast in the oven until just golden. It should take only a little more than 5 minutes.
Place on a clean kitchen towel and rub gently to remove some of the skin.
Whisk together the vinegar, salt, pepper and olive oil. Taste and add a squeeze of lemon juice if needed.
When ready to serve, peel, core and slice the pears. Cut the endive in half and remove any core, then slice into lengthwise strips. Toss the pears and the endive with the vinaigrette and crumble in the walnuts.
Arrange on a plate and serve immediately.