These simple salads are pretty with their spiked endive leaves placed in a radial pattern with a cherry tomato in the center of each. They are dressed with a version of “French” dressing, a vinaigrette that uses walnut oil. Roughly chopped walnuts tossed with the dressing are sprinkled over the salads, giving them additional texture.
- Dijon mustard - 1 tablespoon
- Red Wine Vinegar - 1/4 cup
- Salt and freshly ground pepper
- Lemon Juice - 1 tablespoon
- Walnut Oil - 3/4 cup
- Belgian Endives - 12 small, split
- Walnuts - 1/4 cup, roughly chopped
- Cherry Tomatoes - 4
Whisk the mustard, vinegar, salt, pepper, and lemon juice together in a non-aluminum bowl. Slowly drizzle in the oil, continuing to whisk, until the dressing is emulsified.
To serve: Toss the endive splits with the dressing and arrange on each plate in a radial pattern, points out. Toss the walnuts in the dressing and sprinkle over the salads. Roll the tomatoes in the dressing and place one in the center of each salad.