Categories: Salads- Salad Dressings- Slaw
Ingredients
- 1/2 cup walnut pieces
- 8 heads Belgian endive (about 2 1/4 lb.-Dijon )
- 1/2 cup firmly packed fresh parsley leaves
- Cumin- Dijon Vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 Tbsp. white wine vinegar
- 2 Tbsp. Dijon mustard
- 1/4 tsp. ground cumin
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 2 red grapefruits, peeled and sectioned
Directions
- Preheat oven to 350 degrees. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
- Remove and discard outer leaves of endive. Rinse endive with cold water, and pat dry. Cut endive heat 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.
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For Cumin-Dijon Vinaigrette:
- Whisk together all ingredients.