Italians like to have salad after the entrée, so do the same, if you like.
Recipe information
Yield
Makes 8 servings
Ingredients
1 cup balsamic vinegar
7 medium heads Belgian endive, halved, cut lengthwise into strips
2 large fennel bulbs (about 20 ounces total), trimmed, bulbs halved lengthwise, cored, cut lengthwise into thin strips
2 bunches watercress, thick ends trimmed (about 5 1/2 cups packed)
1 Granny Smith apple, cored, quartered, sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil
1/2 cup pine nuts, toasted
Parmesan cheese shavings
Preparation
Step 1
Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.
Step 2
Combine endive, fennel, watercress and apple in large bowl. Add olive oil and toss to coat. Season to taste with salt and pepper. Divide salad among 8 plates. Drizzle with reduced balsamic vinegar, dividing equally. Sprinkle with pine nuts. Garnish with Parmesan shavings.
