Endive and Walnut Salad
The exact proportions of this recipe are not important. Use your own judgment in determining exact quantities.
- 2 to 3 Belgian endives known as chicory in the UK, washed, dried, and cut crosswise into 1/2 in (1 cm) pieces
- 12 to 16 walnut halves coarsely chopped
- 2 to 4 Tbs walnut oil
- Salt and freshly ground pepper to taste
Heat the walnuts in a saute pan over medium heat for 1 or 2 minutes, just until they are warm and aromatic. Combine the endive, walnut oil, salt, and pepper in a bowl and toss to coat the endive with the oil. Go easy on the salt and pepper, as they tend to mask the flavor of the walnut oil. Place on individual salad plates, and sprinkle the chopped walnuts on top.