Citrus-Walnut Salad With Cumin-Dijon Vinaigrette
- 12 cup walnut pieces
- 8 heads Belgian endive (about 2 1/4 lb.)
- 12 cup firmly packed fresh parsley leaves
- 12 cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 14 teaspoon ground cumin
- 14 teaspoon salt
- 14 teaspoon sugar
- 2 red grapefruits, peeled and sectioned
- Preheat oven to 350.
- Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
- Remove and discard outer leaves of endive.
- Rinse endive with cold water, and pat dry.
- Cut each endive head diagonally into 1/4-inch-thick slices, and place in a serving bowl.
- Add walnuts, parsley leaves, and desired amount of dressing; gently toss to coat.
- Top with grapefruit.
- Serve with any remaining dressing.
- To make vinaigrette: Whisk together all ingredients.
walnut pieces, endive, parsley, extra virgin olive oil, white wine vinegar, mustard, ground cumin, salt, sugar, red grapefruits
Taken from www.food.com/recipe/citrus-walnut-salad-with-cumin-dijon-vinaigrette-441699 (may not work)