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Winter Salad

  • Yield: 2 servings


  • 1 cup julienned witloof (Belgian endive, or other leafy variety)
  • 1/3 cup toasted walnuts
  • 1 firm, ripe pear, peeled, seeded and sliced
  • 1/3 cup crumbled bacon
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


  • Combine the chicory, walnuts, pear, and bacon in a salad bowl. Dress with the oil and vinegar. Season to taste with salt and pepper.