2 bunches Watercress, rinsed and stemmed

1 C. mixed Salad Greens

1 Red apple, cored and cut into 1” pieces

1 Granny Smith Apple, cored and cut into 1” pieces

1 Bosc Pear, cored and cut into 1” pieces

1 T. Dijon Mustard

1 T. White Wine Vinegar

1 tsp. Lemon Juice

½ C. EVOO

½ C. Walnut Halves, lightly toasted

2 oz. fresh Goat Cheese, crumbled

Salt and Pepper

 

Tear endive leaves in half and place in large bowl.  Add water cress, salad greens, apples and bear and toss to combine.  To make dressing, whisk mustard, vinegar and lemon juice together in small bowl.  Slowly add oil, whisking constantly, until vinaigrette thickens.  Toss about 1/3 C. dressing with salad and heap onto serving platter.  Sprinkle with walnuts and goat cheese.  Drizzle remaining dressing over the top, if desired.

 

Note: to toast walnuts, spread on baking sheet and heat in 350 oven until golden brown and fragrant, about 5 minutes.  Shake the pan once or twice for even toasting.  Slide nuts off baking sheet as soon as they reach desired color to stop cooking.  Let them cool.

 

from The Diabetes Menu Cookbook

 

Yield: 6 servings

Calories: 312 calories

Fat: 27g

Fiber: 5g