- 4 Belgian endives
- 1/2 cup walnut halves or pecans
- 1 navel orange
- 1 tablespoon sherry vinegar or good quality white wine vinegar
- 3 tablespoons roasted walnut or roasted hazelnut
- oil or extra – virgin olive oil
- salt and freshly ground black pepper
If the outermost endive leaves show signs of wilting, pull them off and discard. Cut a small cone into the bases of the endives and pull away any leaves that come loose. If the whole endive doesn’t come apart, cut another slightly deeper cone. Continue in this way until you have separated all of the leaves. Fill a large bowl with cold water and put in the leaves. Drain and dry on towels or spin dry in a lettuce spinner. Toast the Walnuts in a 350 degree oven for 15 minutes, until they smell fragrant and brown, very slightly. Grate the zest off about half of the or orange until you have about a teaspoon of grated zest. Combine the zest with the vinegar and oil and season this vinaigrette with salt and pepper. Cut the orange into wedges. Toss the endive leaves in the vinaigrette just before serving.
Arrange the endive in a salad bowl or on individual plates and sprinkle the orange wedges and nuts on top.
Makes 4 servings