Hunter Salad

Ingredients

• 1 cup pecan halves
• 1 red apple
• Juice of 1/2 lemon
• 2 bunches watercress
• 4 small heads Belgian endive
• ¼ pound crumbly chevre

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    300 calories; 25 grams fat; 5 grams saturated fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 9 grams protein; 13 milligrams cholesterol; 151 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 – 6 servings

Preparation

1. Heat the oven to 300 degrees. Spread the pecans in a single layer on a small baking sheet and roast until crisp, about five minutes. Transfer to a small bowl to cool, then chop coarsely.
2. Peel and core the apple, then either slice thinly or dice coarsely. Sprinkle with lemon juice and set aside.
3. Remove any tough stems from the watercress. Wash the tender leaves, drain well and dry thoroughly. Discard any brown outer leaves from the endive and rinse the remainder. Separate the leaves and dry them. Arrange the leaves in a spoke pattern on each of four to six large serving plates. Top with a good handful of watercress. Arrange some of the apple pieces on top, then sprinkle with the toasted pecans. Crumble chevre evenly over each salad.

About 15 minutes