Endive and Fruit SaladThe colors of the red and white endive spears give this salad a very festive look. Arranged the spears on a circular plate to create an edible chrysanthemum. | 1 pound | California Vegetable Specialties Red Endive | | 1 pound | California Vegetable Specialties White Endive | | ½ cup | Coarsely chopped walnuts, toasted | | 3 each | Apples or pears | | 2 Tablespoons | Fresh lemon juice | | ½ teaspoon | Salt | | ½ cup | Fresh blueberries | | 1 cup | Fresh raspberries | | Roast walnuts for 15 minutes in a 275-degree oven. Quarter apples or pears lengthwise, then core and thinly slice. Immediately toss well with lemon juice and salt to prevent discoloring.
Cut 2/3 of red and white endives in half lengthwise. Remove the cores and slice into long thin strips. Pull the whole leaves off the remaining endives and reserve.
In a large bowl, combine sliced endives, toasted nuts, apple or pear slices and berries. Toss with vinaigrette (see recipe below).
Arrange the whole endive leaves around the perimeter of a platter, alternating red and white leaves. Place the dressed salad made with the endive strips in the center of the platter. |
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Dressing | | ½ cup | Raspberry vinegar | | 1 teaspoon | Sugar | | ½ teaspoon | Freshly ground pepper | | ½ teaspoon | Ground cinnamon | | ¼ cup | Crushed raspberries, fresh or thawed frozen | | 1 cup | Olive oil | | Whisk together vinegar, sugar, pepper and cinnamon. Add crushed berries and oil. Whisk until emulsified. |
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