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1/4 cup coarsely chopped toasted walnuts, almonds or hazelnuts
8 small heads Belgium endive, or 1 medium head curly endive
1/4 cup olive oil
2 tbsp balsamic vinegar
1 garlic clove, minced
1/4 tsp salt
1/4 tsp black pepper
To toast nuts, preheat oven to 375F (190C). Spread nuts out on a baking sheet and bake until lightly toasted, about 5 minutes. Nuts can be stored in the refrigerator.
Wash and separate endive into leaves. Dry with a clean tea towel. If not serving right away, place in a plastic bag and refrigerate for up to 1 day.
Whisk olive oil with vinegar, garlic, salt and pepper. Taste and add more vinegar if needed. Dressing can be left at room temperature for several hours or refrigerated in a sealed jar. Vinaigrette becomes cloudy when cold. When ready to serve, let vinaigrette come to room temperature. Arrange endive on individual plates. Shake vinaigrette and drizzle over salad. Scatter toasted nuts over top. Serve right away.
This beautifully arranged salad is easy to prepare and a snap to serve.