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Add a photoRaciónes: 6
Ingredientes
- 1/2 c. walnut halves
- 2 x heads Belgian endive
- 1 med head radicchio
- 2 bn watercress tough stems removed
- 2 Tbsp. minced flat-leaf parsley
- 8 ounce crumbled Gorgonzola
- 2 x ripe Anjou or possibly Bartlett pears
- Â Â Coarse salt
- Â Â Freshly-grnd white pepper
- 3 Tbsp. red-wine vinegar
- 2 tsp Dijon mustard
- 3/4 c. walnut oil plus
- 2 Tbsp. walnut oil
- Â Â Coarse salt
- Â Â Freshly-grnd white pepper
Direcciones
- Make the Walnut Vinaigrette: In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil till emulsified. Season with salt and pepper. Cover, and chill till ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day. (
- Makes about 1 c.)
- Heat oven to 350 degrees. Place walnuts on a baking sheet. Toast, stirring occasionally, till crisp and fragrant, 10 to 12 min. Transfer walnuts to a bowl, and let cold.
- Coarsely chop the walnuts. Trim Belgian endive; cut on the bias into 1/2-inch-thick rounds and separate into rings. Tear redicchio into 1-inch pcs. Halve, core, and cut pears lengthwise into 1/8-inch-thick slices.
- In a large bowl, combine the endive, radicchio, watercress, and parsley. Drizzle with the vinaigrette, lightly coating all ingredients. Add in the cheese, toasted walnuts, and pear slices. Season with salt and pepper. Toss well, and serve immediately.
- Serves 6.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 160 | 78% |
| Total Fat 18.34g | 23% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 548mg | 23% |
| Potassium 132mg | 4% |
| Total Carbs 1.73g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.34g | 0% |
| Protein 8.89g | 14% |
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