Endive, Pear & Walnut Salad with Raspberry Vinaigrette

• 2 Tbs. raspberry vinegar
• 1 Tbs. honey
• 1 tsp. Dijon mustard
• 2 tsp. flaxseed oil
• 1 1/2 Tbs. extra virgin olive oil
• 1 Tbs. water
• 1/4 tsp. fine sea salt
• 18 tsp. freshly ground white pepper
• 4 medium-sized heads red Belgian endive, leaves separated and cut into 1-inch pieces
• 1 bunch watercress, rinsed and torn into small pieces
• 1 large Asian pear, peeled, cored and thinly sliced
• 2 oz. chopped walnuts, toasted

1. To make Raspberry Vinaigrette: Whisk together vinegar, honey and mustard in bowl.
2. Slowly whisk in oils and water until emulsified.
3. Season with salt and pepper.
4. Set aside.
5. To make Endive, Pear & Walnut Salad: Toss endive and watercress in salad bowl.
6. Re-whisk vinaigrette just before serving; pour over salad greens, tossing to coat.
7. Divide salad among 6 serving plates.
8. Top each with pears and walnuts.

raspberry vinegar, honey, mustard, flaxseed oil, extra virgin olive oil, water, salt, freshly ground white pepper, endive, asian pear, walnuts

Taken from www.vegetariantimes.com/recipe/endive-pear-walnut-salad-with-raspberry-vinaigrette/ (may not work)