Ingredients
1/2
cup walnut pieces
1/2
cup extra-virgin olive oil
3
tablespoons white wine vinegar
2
tablespoons Dijon mustard
1/4
teaspoon salt
1/4
teaspoon sugar
1/4
teaspoon ground cumin
8
heads Belgian endive (about 2 1/4 lb)
1/2
cup firmly packed fresh Italian (flat-leaf) parsley leaves
2
red grapefruit, peeled, sectioned
Preparation
Sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown.
In small bowl, stir together oil, vinegar, mustard, salt, sugar and cumin.
Remove and discard outer leaves of endive. Rinse endive with cold water; pat dry. Cut each endive head diagonally into 1/4-inch-thick slices; place in serving bowl. Add walnuts and parsley. Drizzle with dressing; gently toss to coat. Top with grapefruit. Serve immediately.
