Toasted Nut and Endive Salad

  • 1/4 cup coarsely chopped walnuts
  • 6 small heads belgium endives, washed and separated into leaves
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 garlic clove, crushed
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  1. Pre-heat the oven to 375 F. Spread the nuts on a baking sheet and toast about 5 minutes.
  2. Whisk the olive oil with the vinegar, garlic.  Season with salt and pepper to taste.
  3. Arrange the endive leaves on a large plate or individual plates.  Sprinkle on nuts.
  4. Shake the dressing over the leaves.
  5. Serve.

Leave a comment

Your email address will not be published. Required fields are marked *