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Endive Salad with Walnuts

3.4

(4)

This simple and elegant starter is excellent with Sauvignon Blanc.

Recipe information

  • Yield

    Serves 4

Ingredients

1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 cup walnut oil or olive oil
8 heads Belgian endive, trimmed, halved lengthwise
1/2 cup toasted chopped walnuts

Preparation

  1. Step 1

    Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

    Step 2

    Arrange 4 endive halves on each plate. Drizzle 2 tablespoons vinaigrette over each serving. Sprinkle with walnuts.

TagsSaladEndiveChicoryLeafy GreensVegetableWalnutNutSideStarterDinnerLunchDairy FreeGluten FreeVeganVegetarianQuickEasy5 Ingredients or FewerNo-CookBon Appétit
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