Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 8
Ingredients
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon sugar
2 tablespoons minced shallot
2 tablespoons red-wine vinegar
1/4 cup walnut oil
1/4 cup vegetable oil
8 green Belgian endives, trimmed
8 red endives (also known as Belles Rouges, available at some supermarkets and specialty produce markets or by mail from California Vegetable Specialties, P.O. Box 916, Dixon: CA 95620, Tel. or fax 707-447-3310), trimmed
1 cup walnut pieces
Preparation
In a small bowl whisk together the mustard, the sugar, the shallot, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. Line a large salad bowl with some of the endive leaves, cut the remaining endives crosswise into 1/2-inch slices, and add them to the bowl with the walnuts. Just before serving, drizzle the salad with the dressing and toss it to combine it well.
