Ingredients
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
tbsp extra-virgin olive oil
1/2
cup pine nuts, toasted
Directions
1.
Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.
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.
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