Recipe by: Chef Nigel
Printable version

Summer Chicory Salad with Pears toasted Walnuts and Maple Vinaigrette

½ cup Walnuts
3 tbsp Cider Vinegar
3 tbsp Olive Oil
1 tbsp Maple Syrup
¼ tsp salt
Fresh black pepper to taste
2 ripe Pear
12 cups mixed with Chicory, Belgium Endive and Radicchio

Method

1- Pre heat oven to 350 F
2- Chop Walnuts and bake until lightly browned and then cool.
3- Whisk vinegar olive oil, maple syrup and salt & pepper
4- Core and slice pears.
5- Mix Chicory with pears then toss in vinaigrette.
6- Scatter with Walnuts