Chopped Endive Salad w/ Toasted Walnuts

This is a revised version of the last endive salad, and now that I've made it this way, I'm never going back. It tastes so good! The rich and nutty flavor of walnuts becomes much stronger when they are toasted, and they go so well with the tartness of the dressing.

Endive Salad - serves 1-2
for the dressing:
1 chopped garlic clove
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

for the salad:
1 endive
1 handful walnuts

1.  To make the dressing, combine all of the ingredients in a small bowl and stir together until combined.
2.  Slice the endive in half lengthwise, then cut it cross-wise in 1/2-inch thick pieces
3.  To make the walnuts, toast your oven to 375 degrees and place the walnuts on a baking sheet.
4.  Toast the walnuts until slightly browned, about 8-10 minutes. 
5.  When they have cooled a bit, chop them up and toss them over the endives.  Pour on the dressing, et voila!

Now that I'm writing this, I realize that it might be a good idea, if you like this dressing, to triple or quadruple the quantity and store it in the fridge so that you don't have to make it over every time you want to use it.


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