Filed Under: salads, Starter, thai, Under 20 Mins, Vegetables

Endive Salad with Spiced Walnuts

This rustic salad is a unique addition to your meal time. Make it year-round with seasonal fruits and vegetables.

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April 8th, 2012

From I'm Dreaming of a Green Christmas. Published by Chronicle Books. Copyright © 2009 by Anna Getty. Photographs by Ron Hamad. All rights reserved.  Reprinted by permission of Chronicle Books. For more great recipes from this cookbook, check out chroniclebooks.com .

Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
  • 2 tablespoons unsalted butter
  • 1 Cup walnut pieces
  • 3 tablespoons brown sugar
  • 1/2 teaspoons ground cinnamon
  • 3/4 teaspoons ground cumin
  • 1/4 teaspoons salt
  • 2 1/4 tablespoons balsamic vinegar
  • 3/4 teaspoons agave nectar or honey
  • 1/2 teaspoons salt
  • 1/2 teaspoons freshly ground pepper
  • 14 1/2 tablespoons extra-virgin olive oil
  • 4 ounces soft goat cheese at room temperature
  • 2 teaspoons candied ginger, finely chopped
  • 5 ounces baby arugula
  • 3 heads belgian endive, finely sliced
  • 1 head radicchio, finely sliced
  • 2 small, firm, but ripe pears, finely sliced
  • pomegranate seeds, for garnish
Directions

  1. To make the Spiced Walnuts

  2. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Melt the 2 tablespoons butter in a small saucepan. Stir in the walnuts, remove the pan from heat, and continue stirring until walnuts are completely coated in butter. Transfer the walnuts to a medium bowl and add the 3 tablespoons brown sugar, 3/4 teaspoon cumin, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Stir until well mixed. Transfer the walnuts to the prepared baking sheet and bake for 10 minutes. Remove the walnuts from the oven and let cool.

  3. To make the Balsamic Dressing

  4. In a small bowl, stir together the vinegar, agave nectar or honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well blended. Whisk in the olive oil until mixture has emulsified.

  5. To make the Salad

  6. In a small bowl, combine the goat cheese and candied ginger. Cover and place in the refrigerator for 30 minutes, or until ready to serve.

  7. To assemble the salad, place the arugula, endive, radicchio, and pear slices in a medium bowl. Pour the dressing over the top and gently toss until evenly coated. Place the salad on individual plates and crumble the goat cheese and ginger evenly over each. Top with spiced walnuts. Garnish with pomegranate seeds (optional).

Endive Salad with Spiced Walnuts