Radicchio, Endive, and Walnut Salad

• 12 ounces walnut pieces
• 1 cup grated Grana Padano or Parmigiano-Reggiano
• 4 heads radicchio di Treviso (about 1 1/4 pounds), cut into 1-inch pieces
• 3 heads Belgian endive (about 12 ounces), cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon kosher salt

1. Toast walnuts in a large nonstick skillet over medium heat, about 3 to 4 minutes.
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. Remove the pan from heat, but leave the nuts in the skillet so they stay warm (but not hot).
4. Combine radicchio and endive in a large serving bowl.
5. Drizzle with the oil and vinegar, and season with the salt.
6. Toss to coat the leaves with the dressing.
7. Sprinkle with remaining 1/2 cup grated cheese, and add the warm walnuts.
8. Toss well again, and serve.

treviso, endive, extravirgin olive oil, balsamic vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/radicchio-endive-and-walnut-salad-385255 (may not work)