Nutty Endive & Chicory Salad

A steakhouse-worthy salad. With two kinds of Belgian endive and chicory, it is rich in flavor as well as nutrition!

Ingredients (serves 4-6)
1 Tbsp vomFASS FassZination Walnut Oil
2 Tbsp vomFASS Palomino Riserva Sherry Vinegar
1 10-ounce head of radicchio, torn into bite size pieces
¼ cup shelled unsalted walnuts
1 tsp salt
1 tsp sugar 
½ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp freshly ground black pepper
¼ cup vomFASS Don Carlos Extra Virgin Olive Oil 
1 large shallot, finely chopped
¼ cup vomFASS Aceto Balsamico Platinum
1 6-ounce head of chicory, cut into bite-size pieces (6 cups)
1 head 1 red Belgian endive, thinly sliced crosswise
1 head 1 yellow Belgian endive, thinly sliced crosswise
1 Tbsp chopped tarragon, fresh 

Directions
Preheat the oven to 375°F. 
In a shallow dish, mix the walnut oil with the vomFASS Palomino Riserva vinegar. 
Add the radicchio and let marinate for 10 minutes, turning often.
Scatter the walnuts on a rimmed baking sheet and sprinkle with a pinch each of salt, sugar, cumin, and cayenne. 
Bake until toasted, about 5 minutes.
Season the radicchio with salt and pepper. 
In a large skillet, heat the olive oil over medium heat.
Add the shallot and cook over moderate heat until softened, about 4 minutes. 
Add the balsamic vinegar and bring to a boil over moderate heat. 
Add the chicory and cook, stirring occasionally, until just tender, about 5 minutes.
Remove from heat and scoop into large bowl.
Add the radicchio, red and yellow endives and chopped tarragon and toss well. 
Season with salt and pepper. 
Mound the salad on plates, garnish with the spiced walnuts and serve

Note: Other nuts may be used if you prefer (examples: pistachios/vomFASS FassZination Pistachio Oil or hazelnut/vomFASS Hazelnut Oil combinations). The spiced nuts can be stored in an airtight container up to 3 days.

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Photo Credit: L. Schaeffer