Autumn Endive Salad
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Autumn Endive Salad

Autumn Endive Salad

Serves 2 |with Candied Walnuts and Pear

Sweet pear slices and buttery, toasted walnuts pair wonderfully with bitter endive in this light and refreshing salad inspired by sweater season.

Allergens:
Walnuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

/ serving 2 people
Belgian Endive

2 unit(s)

Belgian Endive

Walnuts, chopped

28 g

Walnuts, chopped

(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)

Pear

1 unit(s)

Pear

Lemon

1 unit(s)

Lemon

Honey

1 unit(s)

Honey

Brown Sugar

1 tbsp

Brown Sugar

(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

Not included in your delivery

Salt*

0.13 tsp

Salt*

Oil*

1.5 tbsp

Oil*

Pepper*

0.06 tsp

Pepper*

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Nutrition Values

Calories310 kcal
Fat20 g
Saturated Fat2.5 g
Carbohydrate35 g
Sugar20 g
Dietary Fiber10 g
Protein4 g
Cholesterol0 mg
Sodium150 mg
Trans Fat0 g
Potassium500 mg
Calcium50 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Parchment Paper
Small Non-Stick Pan
Small Bowl
Measuring Spoons
Medium Bowl

Cooking Steps

1
  • Pull leaves from endive heads. (TIP: If needed, use a knife to cut leaves off at the base.) Halve each leaf lengthwise.
  • Core, then cut pear into 1/4-inch slices.
  • Zest, then juice lemon.
2
  • Heat a small non-stick pan over medium heat.
  • While the pan heats, place a piece of parchment paper on a plate.
  • Measure 1 tbsp water into a small bowl. Set aside.
  • When the pan is hot, add walnuts. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!)
  • Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats walnuts, 30 sec-1 min. Remove from heat. 
3
  • Transfer walnuts to the parchment paper. (NOTE: Do not touch walnuts. They will be VERY hot.) Set aside to cool completely, 15 min.
4
  • While walnuts cool, add honey, 1 tbsp lemon juice, 1/2 tsp lemon zest and 1 1/2 tbsp oil to a medium bowl. Season with salt and pepper, then whisk to combine.
  • Add endives and pears to the bowl with dressing, then toss to combine.
  • Divide autumn endive salad between plates, then sprinkle candied walnuts over top.