Citrus-Walnut Salad

1. 1

   Preheat oven to 350u00b0. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

2. 2

   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.

3. 3

   Note: Total time includes vinaigrette preparation.

* Per serving · 4 servings · Values may vary.

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