Begian Endive & Walnut Salad

• 13 cup walnuts or 13 cup pecan halves, toasted
• 2 -3 Belgian endive (apprx 1 lb)
• 4 tablespoons walnut oil
• 1 tablespoon champagne vinegar
• 1 teaspoon fine thread orange marmalade
• 1 green onion, minced (use white part only)
• salt and pepper

1. Cut off the bottom of the endive and separate the leaves, wash and spin dry.
2. Whisk together the oil, vinegar, marmalade and onion, season with salt& pepper.
3. Just before serving place endive leaves and walnuts in a salad bowl, pour over the dressing and toss.
4. Serve immediately.

walnuts, endive, walnut oil, champagne vinegar, orange marmalade, green onion, salt

Taken from www.food.com/recipe/begian-endive-walnut-salad-44187 (may not work)