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Endive and Fennel Salad with Raspberry Vinaigrette

Posted By GKC On December 25, 2011 @ 1:56 am In Weekly Recipes | No Comments

photo: goop.com

Great flavor and a great look, this is another winner from my friend, Laura Weinman.

6 heads endive, chopped
4 bulbs fennel, sliced
¼ cup crystallized ginger, chopped
¼ cup chopped walnuts, toasted
¼ cup dried cranberries
½ cup balsamic vinegar
½ cup Italian dressing
½ cup raspberry syrup

In a large salad bowl, mix together endive, fennel, ginger, walnuts and cranberries. Whisk together vinegar, dressing and syrup. Pour over salad, toss and serve. For another colorful salad, try this cranberry, apple and pecan one [1].


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[1] cranberry, apple and pecan one: http://www.gourmetkoshercooking.com/2010/11/cranberry-apple-and-pecan-salad/

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