Autumn Endive Salad

Autumn Endive Salad

Name: Autumn Endive Salad with Candied Walnuts and Pear
Total time: 15 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Belgian Endive; 28 g Walnuts, chopped; 1 unit(s) Pear; 1 unit(s) Lemon; 1 unit(s) Honey; 1 tbsp Brown Sugar; 0.13 tsp Salt*; 1.5 tbsp Oil*; 0.06 tsp Pepper*

with Candied Walnuts and Pear

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

Allergens:

Walnuts

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

2 unit(s)

Belgian Endive

28 g

Walnuts, chopped

(Contains Walnuts)

1 unit(s)

Pear

1 unit(s)

Lemon

1 unit(s)

Honey

1 tbsp

Brown Sugar

Not included in your delivery

0.13 tsp

Salt*

1.5 tbsp

Oil*

0.06 tsp

Pepper*

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

•Whisk

•Medium Bowl

Instructions

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.

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.

Transfer walnuts to the parchment paper. (NOTE: Do not touch walnuts. They will be VERY hot.) Set aside to cool completely, 15 min.

Meanwhile, 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, to taste, 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.