Fennel, Watercress, and Endive Salad with Toasted Pine Nuts

• 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

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

balsamic vinegar, endive, fennel bulbs, bunches, apple, extravirgin olive oil, pine nuts, parmesan cheese shavings

Taken from www.epicurious.com/recipes/food/views/fennel-watercress-and-endive-salad-with-toasted-pine-nuts-104805 (may not work)