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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Italian stone pine nuts — pesto alla Genovese, toasted garnish
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Italian stone pine nuts — pesto alla Genovese, toasted garnish
Adjustable stand — hold cookbook or tablet at eye level while cooking
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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.