- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup walnut oil or olive oil
- 8 heads Belgian endive, trimmed, halved lengthwise
- 1/2 cup toasted chopped walnuts
- Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Arrange 4 endive halves on each plate. Drizzle 2 tablespoons vinaigrette over each serving. Sprinkle with walnuts.