Citrus-Walnut Salad With Cumin-Dijon Vinaigrette
Ready In: 30 mins
Serves: 8
Ingredients
- 1⁄2 cup walnut pieces
- 8 heads Belgian endive (about 2 1/4 lb.)
- 1⁄2 cup firmly packed fresh parsley leaves
Cumin-Dijon Vinaigrette
- 1⁄2 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
Garnish
- 2 red grapefruits, peeled and sectioned
Directions
- Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
- Remove and discard outer leaves of endive. Rinse endive with cold water, and pat dry. Cut each endive head diagonally into 1/4-inch-thick slices, and place in a serving bowl. Add walnuts, parsley leaves, and desired amount of dressing; gently toss to coat. Top with grapefruit. Serve with any remaining dressing.
- To make vinaigrette: Whisk together all ingredients.
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