Endive Salad With Toasted Nuts

1. 1

   To toast nuts, preheat oven to 375F (190C). Spread nuts out on a baking sheet and bake until lightly toasted, about 5 minutes.

2. 2

   Nuts can be stored in the refrigerator. Wash and separate endive into leaves.

3. 3

   Dry with a clean tea towel.

4. 4

   If not serving right away, place in a plastic bag and refrigerate for up to 1 day.

5. 5

   Whisk olive oil with vinegar, garlic, salt and pepper.

6. 6

   Taste and add more vinegar if needed. Dressing can be left at room temperature for several hours or refrigerated in a sealed jar.

7. 7

   Vinaigrette becomes cloudy when cold.

8. 8

   When ready to serve, let vinaigrette come to room temperature.

9. 9

   Arrange endive on individual plates.

10. 10

    Shake vinaigrette and drizzle over salad. Scatter toasted nuts over top. Serve right away.

* Per serving · 4 servings · Values may vary.