Endive Salad With Toasted Nuts

READY IN: 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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