Endive with Walnut Vinaigrette


  • 2 tablespoons walnut oil
  • 3 tablespoons vegetable oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped chives
  • 2 tablespoons red-wine vinegar
  • 6 Belgian endives (about 1 ½ pounds)

1. Separate endive leaves, then thinly slice lengthwise and transfer to a large bowl. 2. Whisk together vinegar, chives, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then whisk in oils in a slow stream until emulsified. Toss endive with enough vinaigrette to lightly coat. Seaso...

View full recipe at SpringPad


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