Escarole and Endive Salad with Walnuts
| Yield: 4-6 servings | Time: 15 minutes |
1/2 cup walnut halves
3 Tbs. extra-virgin olive oil
1 Tbs. walnut oil
2 Tbs. red wine vinegar
1 shallot, minced
Salt and freshly ground pepper, to taste
Endive, about ½ lb., carefully rinsed and torn into 2-inch pieces
Escarole, about 1/2 lb., carefully rinsed and torn into 2-inch pieces
Gorgonzola cheese, crumbled
Preheat an oven to 350°F. Toast the walnuts until lightly browned and fragrant, 5 to 7 minutes.
In a small bowl, whisk together the olive oil, walnut oil, vinegar, shallot, salt and pepper to form a vinaigrette.
Toss greens with the vinaigrette and add Gorgonzola and walnuts.
Rebecca Shaefer is a professional chef who uses only locally sourced foods grown in her garden or near her home in Virginia.