Pear and Apple Salad With Cranberry Vinaigrette
Source: LA Times
Cranberry Vinaigrette
1/2 cup rice vinegar
1/2 cup cranberry juice
1/4 cup minced dried cranberries
1 tablespoon minced shallot
2 teaspoons sugar
1/2 teaspoon chopped fresh rosemary
2 teaspoons olive oil
Salt
Cracked pepper
Salad
1 pear
1 apple
1 lemon, cut in half
1 endive, sliced crosswise
5 cups mixed salad greens
1/4 cup toasted walnuts, coarsely chopped
Cranberry Vinaigrette:
Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.
Salad:
Cut the pear into quarters then core and slice. Place the slices in a shallow dish filled with water and the juice of half a lemon; the liquid should cover the fruit. Cut the apple into quarters, core and slice. Place the slices in a shallow dish with water and the juice of the remaining lemon half to cover.
Just before serving, drain the pears and apples. Toss together in a large bowl with the endive and salad greens. Arrange the salad on a platter and sprinkle with the toasted walnuts. Serve the dressing alongside.
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