Autumn Endive Salad
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.
Allergènes:
Noix de Grenoble
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation15 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
2 pièce(s)
Endive belge
28 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble)
1 pièce(s)
Poire
1 pièce(s)
Citron
1 pièce(s)
Miel
1 cs
Cassonade
Pas inclus dans votre livraison
0.13 cc
Sel*
1.5 cs
Huile*
0.06 cc
Poivre*
Informations nutritionnelles
Énergie (kcal)310 kcal
Graisses20 g
dont saturés2.5 g
Glucides35 g
dont sucres20 g
Fibres10 g
Protéines4 g
Cholestérol0 mg
Sel150 mg
Gras Trans0 g
Potassium500 mg
Calcium50 mg
Fer0.8 mg
Ustensiles
•Zesteur
•Papier sulfurisé
•Petite poêle antiadhésive
•Petit bol
•Cuillères à mesurer
•Fouet
•Bol à mélanger, moyen
Instructions
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
- 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.