Fennel, Watercress, And Endive Salad With Toasted Pine Nuts

By á-174942

Ingredients

• 1 cup balsamic vinegar
• 7 medium Belgian endive heads halved, and cut lengthwise into strips
• 2 large fennel bulbs - (abt 20 oz total) trimmed, bulbs
• halved lengthwise, cored, and cut lengthwise into thin strips
• 2 bunches watercress thick ends
• trimmed - (abt 5 1/2 cups packed)
• 1 Granny Smith apple cored, quartered
• and sliced 1/4" thick
• 3 tablespoons extra-virgin olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup pine nuts toasted
• Parmesan cheese shavings

Details

Servings 8

Preparation

Step 1

Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.

Combine endive, fennel, watercress and apple in large bowl. Add olive oil and toss to coat. Season to taste with salt and pepper.

Divide salad among 8 plates. Drizzle with reduced balsamic vinegar, dividing equally. Sprinkle with pine nuts. Garnish with Parmesan shavings.

This recipe yields 8 servings.