Thanks to the hearty greens, you can assemble the salad ingredients ahead of time—just wait to drizzle with the mustardy vinaigrette until right before serving.
1 (2 1/2-oz.) head Belgian endive (leaves separated)
2 cups torn radicchio,
1 cup mixed salad greens
1/2 thinly sliced Bartlett pear
1 peeled and sliced navel orange
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
2 teaspoons grainy Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup chopped pecans
Added sugars 0g
Calcium 4% DV
Potassium 4% DV
How to Make It
Combine Belgian endive (leaves separated), torn radicchio, mixed salad greens, 1/2 thinly sliced Bartlett pear, and 1 peeled and sliced navel orange on a platter. Whisk together white balsamic vinegar, olive oil, grainy Dijon mustard, kosher salt, and black pepper until combined. Top salad with chopped pecans; drizzle with vinaigrette.
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