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this is a great salad that can be eaten as a main course; lovely on warm summer evenings!
per person, use approximately:
6-7 leaves curly endive
1 ripe pear
large handful of raw walnut halves
vinaigrette (2 parts apple cider vinegar + 1 part olive oil, salt and pepper to taste, 1 clove crushed garlic, small handful finely chopped parsley)
marinate the walnuts and thickly sliced pear in vinaigrette for 20 minutes before topping with curly endive; toss well before serving.
what makes this salad so delicious is the bitterness of the greens, with the sweetness of the pear and creaminess of the nuts.
