Watercress and Endive Salad With Apple Cider Vinaigrette



Yield: 4 servings

INGREDIENTS

-  1-1/4 cups pine nuts
-  5 tablespoons cider vinegar
-  8 tablespoons olive oil
-  1/4 Granny Smith apple, cored and diced
-  1/2 shallot, minced
-  Pinch black pepper
-  2 endives, cored and leaves separated
-  12 ounces watercress
-  2 tablespoons fresh chives, chopped

DIRECTIONS

Preheat the oven to 300 degrees F. Place the pine nuts on
a baking sheet and bake for 10 minutes, or until they are
lightly browned. Remove from the oven and set aside.

Place the cider vinegar in a small bowl. Slowly whisk
in the olive oil until it is well combined. Stir in
the apples, shallots, and black pepper.

Place 4 endive leaves on each plate at the 3, 6, 9,
and 12 o'clock positions. Place a good handful of
endive and watercress in the center of the plate.
Drizzle the vinaigrette over the watercress and endive.
Garnish with the chives and pine nuts and serve.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 274, Fat: 23 g, Cholesterol: 0 mg, Sodium: 59 mg,
Carbohydrate: 9 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein:
13 g
Diabetic Exchanges: 1 Very Lean Meat, 1/2 Vegetable, 4 Fat