We have often heard the cliche, “the most expensive food is the food you throw away.” In an effort to avoid such expense, we needed a salad recipe that would allow us to use some ripe pears we had on hand. Thanks to the December 2012 issue of Cooking Light, we found exactly what we were looking for.
This recipe appears on page 70 of the magazine, but we include it here because the salad recipe is found in a small corner of the page. We substituted spinach and baby lettuce for the greens. We also doubled the amount of pear used.
2 Tbsp olive oil
1 Tbsp white balsamic vinegar
1 tsp Dijon mustard
¼ tsp salt
¼ tsp ground black pepper
2 heads Belgian endive, thinly sliced
1 small head radicchio, thinly sliced
1 large pear, sliced
Combine olive oil, balsamic vinegar, Dijon mustard, salt and pepper in a large bowl. Add Belgian endive, radicchio and pear slices; toss to combine.
Makes 4 servings