Roasted Endive With Walnut Vinaigrette

• For the Roasted Endive
• 12 Belgian endives
• Olive oil
• Kosher salt
• For the Walnut Vinaigrette
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 6 tablespoons walnut oil
• 1/4 cup chopped walnuts, toasted
• Kosher salt & freshly ground black pepper

1. Preheat oven to 400u0b0F.
2. Trim the bottoms of the endive and cut each one in half, lengthwise. Place on a baking sheet, drizzle lightly with olive oil, and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.
3. Meanwhile, make the vinaigrette. In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the walnut oil, creating an emulsification. Stir in the toasted walnuts. Taste. Season with salt and pepper, to taste.
4. Transfer the endive to a serving platter and spoon some of the vinaigrette over the top. Any remaining vinaigrette can be passed at the table or saved to dress a salad.

endive, endives, olive oil, kosher salt, vinaigrette, white wine vinegar, mustard, sugar, walnut oil, walnuts, kosher salt

Taken from food52.com/recipes/24351-roasted-endive-with-walnut-vinaigrette (may not work)