Bosc pear and walnut salad with raspberry-vinaigrette is a simple, easy to prepare salad that relies on the use of high-quality ingredients to make a salad that is rich, complex and elegant in presentation and taste. Bosc pear and walnut salad makes an excellent first course for a large dinner, particularly before creamy soups or Mediterranean chicken dishes. Serve this salad with a loaf of hot freshly baked French bread with butter and a glass of chilled, dry white wine.
Instructions
1. Preheat the broiler. Whisk together the raspberry vinegar, honey and mustard in a small bowl. Slowly whisk in 1 tbsp. of water along with the extra virgin olive oil and flaxseed oil. Season with sea salt and freshly ground pepper to taste and set aside.
2. Toss the Belgian endive and watercress in a large mixing bowl. Rewhisk the vinaigrette, as the oil tends to separate from the rest of the ingredients and pour over the endive and watercress. Mix thoroughly with wooden spoons.
3. Place the walnut pieces under the broiler and cook for 5 to 7 minutes or until well toasted.
4. Transfer the dressed salad to a large serving platter and top with the toasted walnut pieces. Serve immediately or chill in the refrigerator for up to one hour before serving if desired.
Tags: Bosc pear, Bosc pear walnut, endive watercress, pear walnut salad, salad that, walnut pieces