Autumn Endive and Pear Salad

Ingredients

• 1 head of endive salad
• 1 bulb fennel
• 4 tbsp peeled walnut kernels
• 3 ripe pears
• 3 tbsp Lemon juice
• 1 tsp liquid honey
• 1 tbsp orange juice
• 4 tbsp olive oil
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash, trim, dry, and tear the endives into bite‑sized pieces. Clean the fennel, remove the core if necessary, and slice or shave into thin strips.

2. 2.

   Lightly toast the walnuts in a hot pan without oil until fragrant, then cool and roughly chop. Wash the pears, quarter them, remove the core, and cut into narrow slivers; mix with 1 tbsp lemon juice.

3. 3.

   Whisk together the remaining lemon juice, honey, orange juice, and olive oil to make a vinaigrette; season with salt and pepper.