Baked Belgian Endive with Pecorino and Walnuts

• 2 pounds Belgian endives (about 8), trimmed, keeping whole, and quartered lengthwise
• 1/4 cup extra-virgin olive oil
• 1/4 cup walnuts, coarsely chopped
• 1/3 cup freshly grated Pecorino Romano cheese

1. Preheat oven to 350F.
2. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer.
3. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
4. Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.

belgian endives, extravirgin olive oil, walnuts, freshly grated pecorino romano cheese

Taken from www.epicurious.com/recipes/food/views/baked-belgian-endive-with-pecorino-and-walnuts-102926 (may not work)