Radicchio, Endive, and Walnut Salad

1. 1

   Toast walnuts in a large nonstick skillet over medium heat, about 3 to 4 minutes.

2. 2

   Reduce heat to low, and sprinkle with 1/2 cup of the grated cheese; cook, stirring constantly, until cheese just melts and coats the nuts, about 1 minute.

3. 3

   Remove the pan from heat, but leave the nuts in the skillet so they stay warm (but not hot).

4. 4

   Combine radicchio and endive in a large serving bowl.

5. 5

   Drizzle with the oil and vinegar, and season with the salt.

6. 6

   Toss to coat the leaves with the dressing.

7. 7

   Sprinkle with remaining 1/2 cup grated cheese, and add the warm walnuts.

8. 8

   Toss well again, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.