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

1. Preheat oven to 350.
2. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
3. Remove and discard outer leaves of endive.
4. Rinse endive with cold water, and pat dry.
5. Cut each endive head diagonally into 1/4-inch-thick slices, and place in a serving bowl.
6. Add walnuts, parsley leaves, and desired amount of dressing; gently toss to coat.
7. Top with grapefruit.
8. Serve with any remaining dressing.
9. 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)