watercress & pear
salad
Salad:
2 bunches of watercress
2 heads of belgium endive
2/3 cup slivered almonds
1 firm red pear, sliced
1 firm asian pear, sliced
Dressing:
To
make salad, wash and pat the watercress dry and chop. Chop the Belgium endive and
separate the piece. Wash them using a strainer separating all the pieces.
In
a large bowl combine the watercress, endive, almonds, pears and dressing. Toss with your
hands. Makes 2 full salads or 4-6 starter salads.
