Mixed Endive Salad With Vanilla-Pear Vinaigrette and Toasted Wal

• 1 (15 ounce) can pear halves (reserve 1/3 cup juice) or 1 slice in juice (reserve 1/3 cup juice)
• 13 cup white wine vinegar
• 14 teaspoon vanilla extract
• 12 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper
• 1 pinch cayenne pepper
• 1 small red onion, halved and thinly sliced
• 1 cup chopped walnuts
• 2 bags about 8 ounces each endive mixed salad greens, including Belgian endive, radicchio, escarole, frise, chicory or 2 lbs , the same lettuce in heads cleaned of damaged leaves, cored, washed and broken in bite-size pieces

1. To make dressing, puree all dressing ingredients, including reserved 1/3 cup juice from pears, in a blender or food processor until smooth.
2. Soak onion in ice water for at least 10 minutes; drain.
3. Toast walnut pieces.
4. The easiest way is in a microwave oven: place walnuts on a microwave-safe pie plate or flat dish; heat on full power for 3 minutes.
5. Taste to check that they are toasted enough.
6. If not, cook for another minute.
7. Toss lettuce and onions with dressing.
8. Garnish with toasted walnuts.
9. Servings: 12.
10. Nutritional Information Per Serving:
11. Nutrition Information for Dressing Per Serving: Calories 20; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 85mg; Carbohydrate 5g; Fiber 1g; Protein 0g; Vitamin A 0%DV*; Vitamin C 0%DV; Folate 0%DV; Calcium 0%DV; Iron 0%DV; Potassium 1%DV.
12. *Daily Value.

pear, white wine vinegar, vanilla, kosher salt, ground black pepper, cayenne pepper, red onion, walnuts, endive mixed salad greens

Taken from www.food.com/recipe/mixed-endive-salad-with-vanilla-pear-vinaigrette-and-toasted-wal-422235 (may not work)