Meatless Monday!

Welcome to Carroll Gardens Patch's weekly column in the spirit of the Meatless Monday initiative, which promotes going without meat one day a week to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

Here we'll share favorite recipes submitted by neighbors and local restaurants in which vegetables are the main attraction.

Today's recipe was contributed by a local resident, who goes by JK. She writes, "I crave this salad most of the week. But it certainly works for Meatless Monday!"

Fennel, Pear & Endive Salad

Ingredients

2 Tbsp extra virgin olive oil
2 Tbsp tarragon vinegar
1/2 Tbsp Dijon mustard
Salt and freshly ground black pepper, to taste
2 large, ripe Bosc pears, cored and cut into thin wedges
1 large fennel bulb, trimmed, quartered, cored and thinly sliced
2 medium heads Belgian endive, leaves separated
1/3 cup walnuts, coarsely chopped

Method

1. In a large bowl, whisk together the oil, vinegar, mustard, salt and pepper. Let stand about 15 minutes.

2. Add the pear and fennel slices; toss to combine.

3. Serve immediately over the endive, sprinkled with walnuts.

Do you have a recipe you'd like to share with your neighbors? Send it our way! E-mail joanna.prisco@patch.com