Recipe for Fennel, Watercress, and Endive Salad with Toasted Pine Nuts 
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Yield:
8
Ingredients:
Amount Ingredient
1 cup balsamic vinegar
7 med Belgian endive heads halved, and
cut lengthwise into strips
2 lrg fennel bulbs - (abt 20 oz total) trimmed, bulbs
halved lengthwise, cored, and
cut lengthwise into thin strips
2 bn watercress thick ends
trimmed - (abt 5 1/2 cups packed)
1 x Granny Smith apple cored, quartered
and sliced 1/4" thick
3 tbl extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
1/2 cup pine nuts toasted
Instructions:
Instructions: Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.

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.

This recipe yields 8 servings.

Comments: Italians like to have salad after the entree, so do the same, if you like.

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  ... Fennel, Sundried and Olive Salad Aug 1997   ::   Fennel, White Bean and Shrimp Stew   ...