Mache and Endive Salad With Clementines and Walnuts

• 1 4-ounce bag mache
• 2 endives, thinly sliced crosswise
• 1/4 cup walnuts (1 ounce), lightly toasted if desired
• 2 seedless, juicy mandarins, clementines, or seedless tangerines, peeled and broken into sections
• 2 tablespoons chopped fresh tarragon or mint, or a combination
• 1 tablespoon sherry or champagne vinegar
• 1 tablespoon freshly squeezed orange juice
• 1/2 to 1 teaspoon Dijon mustard, to taste
• Salt and freshly ground pepper
• 4 tablespoons extra virgin olive oil
• 1 tablespoon walnut oil

1. Combine the mache, endive, walnuts, mandarins or clementines, and fresh herbs in a large bowl.
2. Whisk together the vinegar, orange juice, mustard, salt, pepper, olive oil and walnut oil.
3. Toss with the salad and serve.

mache, endives, walnuts, clementines, mint, sherry, freshly squeezed orange juice, mustard, salt, extra virgin olive oil, walnut oil

Taken from cooking.nytimes.com/recipes/1014659 (may not work)