LibreRecipes

Fennel, Watercress, and Endive Salad with Toasted Pine Nuts

Rating

Calories

197.0

Protein

4.0

Sodium

93.0

Fat

11.0

Italians like to have salad after the entrée, so do the same, if you like.

1 cup balsamic vinegar

7 medium heads Belgian endive, halved, cut lengthwise into strips

2 large fennel bulbs (about 20 ounces total), trimmed, bulbs halved lengthwise, cored, cut lengthwise into thin strips

2 bunches watercress, thick ends trimmed (about 5 1/2 cups packed)

1 Granny Smith apple, cored, quartered, sliced 1/4 inch thick

3 tablespoons extra-virgin olive oil

1/2 cup pine nuts, toasted

Parmesan cheese shavings

Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.
Combine endive, fennel, watercress and apple in large bowl. Add olive oil and toss to coat. Season to taste with salt and pepper. Divide salad among 8 plates. Drizzle with reduced balsamic vinegar, dividing equally. Sprinkle with pine nuts. Garnish with Parmesan shavings.