• Cooking Time: 0
• Servings: 12
• Preparation Time: 15
• For the Vanilla-Pear Vinaigrette dressing:
• 1 can (15 ounces) pear halves or slices in juice (reserve 1/3 cup juice)
• 1/3 cup white wine vinegar
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne pepper
• For the salad:
• 1 small red onion, halved and thinly sliced
• 1 cup chopped walnuts
• 2 bags (about 8 ounces each) endive lettuce mix, including Belgian endive, radicchio, escarole, frisée, chicory or 2 pounds of the same lettuce in heads, cleaned of damaged leaves, cored, washed and broken in bite-size pieces

1. To make dressing, purée all dressing ingredients, including reserved 1/3 cup juice from pears, in a blender or food processor until smooth.
3. Soak onion in ice water for at least 10 minutes; drain.
5. Toast walnut pieces. The easiest way is in a microwave oven: place walnuts on a microwave-safe pie plate or flat dish; heat on full power for 3 minutes. Taste to check that they are toasted enough. If not, cook for another minute.
7. Toss lettuce and onions with dressing. Garnish with toasted walnuts.
10. Servings: 12
13. Nutritional Information Per Serving:
14. Nutrition Information for Dressing Per Serving: Calories 20; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 85mg; Carbohydrate 5g; Fiber 1g; Protein 0g; Vitamin A 0%DV*; Vitamin C 0%DV; Folate 0%DV; Calcium 0%DV; Iron 0%DV; Potassium 1%DV
16. *Daily Value

Bring color, flavor and nutrition to the table. With crunchy walnuts and a sweet, vanilla-pear vinaigrette, this crisp, light salad brings the taste of spring, along with nutrient-rich vegetables and fruit, with every bite.