Recipe information
Yield
4 Servings
Ingredients
2
large Belgian endive, very thinly sliced lengthwise
1
large Bosc pear, quartered, cored, very thinly sliced lengthwise
4—5
small inner stalks from celery heart, very thinly sliced crosswise, leaves reserved
1
/4 cup cup chopped toasted walnuts
1
/4 cup cup Sherry Vinaigrette (see recipe)
Kosher salt and freshly ground black pepper
Fresh lemon juice
Need to make a substitution?
Preparation
Toss endive, pear, celery and leaves, and walnuts with Sherry Vinaigrette in a large bowl. Season with salt, pepper, and lemon juice.