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Fennel, Watercress, And Endive Salad With Toasted Pine Nuts

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salad vegetarian easter lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 cup balsamic vinegar

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 tablespoons extra-virgin olive oil

1/2 cup pine nuts, toasted

parmesan cheese shavings

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