Fruit and Endive Salad with Raspberry Vinaigrette Dressing

A great first course or light lunch entrée

Contributor: CVS President Richard Collins

Here's a salad to enjoy with fresh apples or pears. You can serve it as a great first course or as a light-lunch entrée with Italian or French baguettes. The fragrance and color of the vinaigrette combines with the slightly-crunchy texture of the walnut, endives and fruit to make a striking, sensory taste treat.

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Salad Ingredients

• 1 lb. red endives
• 1 lb. white endives
• 1/2 cup coarsely-chopped walnuts, oven toasted
• 3 each, medium-size apples or pears
• 2 tablespoons fresh lemon juice
• 1 cup fresh, whole raspberries
• 1/2 cup fresh, whole blueberries
• 1/2 teaspoon salt
• 6 leaves leaf lettuce

Salad Instructions

1. In a large bowl, combine sliced endives, toasted nuts, apples or pear slices, and whole berries.
2. Roast walnuts on baking sheet for 15 minutes at 275° F.
3. Quarter apples or pears, lengthwise then core. Thinly-slice the quarters into a bowl. Immediately add lemon juice and salt. Stir well to prevent fruit from discoloring.
4. Cut two-third of red and white endives in half, length-wise. Remove cores and slice into long, thin strips. Pull off leaves from remaining endives.
5. In a large bowl, combine sliced endives, toasted nuts, apple or pear slices, and whole berries. Pour vinaigrette over salad, to taste. Toss ingredients thoroughly.
6. Place lettuce leaves in center of each diner's plate. Arrange whole endive leaves around plate perimeter in a star-like fashion, alternating red and while leaves. Top with salad mixture.

Dressing Ingredients

• 1/2 cup Raspberry vinegar
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon ground cinnamon
• 1/4 cup crushed raspberries, fresh or thawed frozen
• 1 cup olive oil

Dressing Instructions

1. In a bowl, whisk together vinegar, sugar, pepper and cinnamon.
2. Add berries and oil. Whisk until emulsified.

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