Witlof, pear, rocket, parmesan and cranberry salad

Name: Witlof, pear, rocket, parmesan and cranberry salad
Yield: Servings
Ingredients: 2 heads of witlof leaves, seperated (Witlof= Belgian endive); 1 bunch rocket, trimmed; 1 pear, thinly sliced; 100 grams shaved parmesan cheese (100g= 3.5ounces; a little less than 1/2 cup); 20 grams frozen cranberries (20g= approx 2 tbsp); 10 grams sugar (10g= a scant tablespoon); 20 milliliters balsamic vinegar (20ml= 1 tbsp+ 1 tsp); 120 ml olive oil (120 ml= 1/2 cup)

Author:
Publish date:: Jul 12, 2011

ServingsServings

Ingredients

2 heads of witlof leaves, seperated (Witlof= Belgian endive)
1 bunch rocket, trimmed
1 pear, thinly sliced
100 grams shaved parmesan cheese (100g= 3.5ounces; a little less than 1/2 cup)

Dressing:

20 grams frozen cranberries (20g= approx 2 tbsp)
10 grams sugar (10g= a scant tablespoon)
20 milliliters balsamic vinegar (20ml= 1 tbsp+ 1 tsp)
120 ml olive oil (120 ml= 1/2 cup)

Preparation

Mix all the dressing ingredients in a blender until smooth, season with salt and freshly ground black pepper and pass through a fine sieve.
Lightly dress the witlof, rocket, pear and parmesan with the dressing (it might not require it all).Serve in a large bowl.

Source:

uscranberries