Name: Endive Salad with Walnuts
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

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

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.