Endive Salad with Walnuts

• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup walnut oil or olive oil
• 8 heads Belgian endive, trimmed, halved lengthwise
• 1/2 cup toasted chopped walnuts

1. Whisk vinegar and mustard in medium bowl to blend.
2. Gradually whisk in oil.
3. Season vinaigrette with salt and pepper.
4. Arrange 4 endive halves on each plate.
5. Drizzle 2 tablespoons vinaigrette over each serving.
6. Sprinkle with walnuts.

red wine vinegar, mustard, walnut oil, endive, walnuts

Taken from www.epicurious.com/recipes/food/views/endive-salad-with-walnuts-5677 (may not work)