Endive Salad with Walnuts

5 ingredients
6 steps

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

Directions

  1. 1
    Whisk vinegar and mustard in medium bowl to blend.
  2. 2
    Gradually whisk in oil.
  3. 3
    Season vinaigrette with salt and pepper.
  4. 4
    Arrange 4 endive halves on each plate.
  5. 5
    Drizzle 2 tablespoons vinaigrette over each serving.
  6. 6
    Sprinkle with walnuts.

Products Matching These Ingredients

Seriously Salt & Vinegar

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Red Onion

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Organic Sparkling Lemon + Strawberry Apple Cider Vinegar Beverage

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Red wine vinegar

A NOVA 3

Red wine vinegar, red wine

A

Organic mustard, dijon

E NOVA 3

Dijon mustard

E NOVA 4

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